Apricot jam is valued for its taste and sunny mood. Apricot jam wonderfully warms you up in winter with its extraordinary aroma, delicate taste and lightness. But sometimes, due to the special juiciness of apricots, the jam turns out to be quite liquid. But this can be eliminated by adding gelatin. In this apricot jam recipe, gelatin is added to give the jam a thicker consistency. Adjust thickness sweet preparation You can use gelatin or double the amount of sugar in the recipe. In addition to jam, you can prepare apricots in syrup.

Ingredients for preparing the dish “Apricot jam with gelatin”:

Apricots – 1 kg;

Sugar – 800 g;

Instant gelatin – 3 tbsp. spoons;

Water – 100 ml.

Recipe for apricot jam with gelatin:

First - water procedures, cold water Wash the apricots clean. Then we get rid of the seeds and put the pulp in a large bowl. If the seeds are difficult to separate from the pulp, you can carefully cut off the soft parts and discard the stone. Sprinkle all the pulp with sugar and mix gently. You will immediately notice how much juice appears. Now you should leave the “preparation” for several hours, about 2-3, so that more juice appears and the sugar melts a little.

The first time, cook the jam for no more than 30 minutes, bring to a boil over medium heat, and then reduce the heat to low. Cool the jam or, if you have time, leave it for a day.

The second time we cook the apricot jam for 20 minutes, be sure to remove the foam. And let it cool again.

We dilute instant gelatin cold water without stirring, leave to swell.

Boil the jam a third time for 15 minutes, then pour in the dissolved gelatin, mix and cook over very low heat for another 2-3 minutes.

Apricot jam with gelatin turns out to be quite thick, but not like jelly. The consistency of this preparation is something between jelly and jelly; it is suitable for preparing all kinds of baked goods, or as an independent dessert treat.

Let's close this jelly jam hot. We pre-sterilize the jars or warm them up in open oven at 200C 3-4 minutes. You can roll up jars with lids using an automatic or semi-automatic key. And if you want to simplify your task, then use plastic lids, which need to be immersed in boiling water for 10-20 seconds and then quickly closed or jars.

By the way, apricots quite quickly and greatly reduce arterial pressure, so try to help yourself and treat yourself to this jam in reasonable doses.

Easy and also incredibly tasty preparations for you!

Cheddar

Cook level 3

Description: Cheddar is the most classic British cheese. According to Indian scientists, it is the most useful variety cheese. Recipe by Pavel Chechulin.

Purpose:
For breakfast: Quick breakfast
For lunch: For a snack
For dinner: For appetizer

Ingredients for Cheddar:

• Milk - 5 l
• Rennet extract
• Sourdough (mesophilic)
• Calcium chloride - 1 g
• Salt - 2 tbsp. l.

Cheddar recipe:

• Photo recipes
• Themed cuisine
• Types of dishes
• Dishes by ingredients
• Kitchen Tips
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In the supermarket shelves you can find a product for every taste - even ready-made jelly, even jam. But in any case the product homemade It will always be tastier, more aromatic, and most importantly, healthier than store-bought. Below you will learn how to make apricot jelly with gelatin.

Apricot jelly with gelatin for the winter

Ingredients:

• apricots – 1 kg;
• sugar – 1 kg;
• gelatin – 40 g.

Preparation

First, mix the sugar and gelatin well. Cover the apricots (you can simply divide them in half, or grind them in a meat grinder) with the sugar mixture. Stir and leave for 8 hours, then stir again and let it boil. Boil for 4 minutes. Boiling apricot jelly pour into jars, roll up or close with screw caps. It is better to store it in a cool place.

Apricot jelly - recipe

Ingredients:

• apricots – 2 kg;
• gelatin – 50 g;
• sugar – 1 glass.

Preparation

Wash the apricots thoroughly, divide them in half, removing the pits. Place the halves into a saucepan and add water until the fruit is completely covered. Place the pan on the fire and bring to a boil. Reduce the heat, add sugar and stir. Boil for about half an hour. After this, pour about half a glass of apricot compote, gradually add gelatin, stirring to avoid the formation of lumps. Rest apricot compote strain and pour in the diluted gelatin. Stir well. Cool the mixture slightly and pour into molds. Then we put the future jelly in the refrigerator until it hardens completely.

You can also put apricot slices in the molds, if they did not fall apart too much during the cooking process, then pour liquid on top and refrigerate until they harden.

How to make apricot jelly for the winter?

Ingredients:

Preparation

To prepare apricot jelly, select unripe fruits. We wash them and cut them into slices. Cover them with sugar and gelatin. Leave them for 10-12 hours. During this time, the apricots should release juice, and the sugar and gelatin should dissolve a little. After this, the resulting mass needs to be boiled a little. Pour half a glass of water into the container with the future jelly and put the mixture on fire. Stirring occasionally, bring to a boil and then simmer for another 3 minutes over low heat. Then pour the apricot jelly into clean ones.

Making apricot jam is one of the simplest. Soft fruits are easy to boil and have sufficient sweetness. Moreover, they can be cooked with or without seeds. A royal dessert and it can even be done using purified nucleoli. Will help you cook unusual and very delicious jam apricot recipe with the addition of cherries. A sweet combination of apricots and tea rose leaves will help you surprise your loved ones and friends. Suggested step by step instructions with photos and videos will help you easily prepare vitamin preparations for the winter or simply please your loved ones with aromatic sweetness during the summer and autumn periods. Equally easy to prepare apricot jam recipe with photo, offered to hostesses. After all, it can be made with the addition of oranges, lemons, and gelatin.

Unusual apricot jam with pits - a royal recipe with photos and videos

Jam with apricot kernels can be considered quite original and surprising. Its owners call it royal. Due to the use of kernels from the seeds, the sweetness receives an unusual almond aroma, unique taste. The recipe with photo and video tips below will help you prepare such an exquisite apricot jam. Detailed instructions They will simplify your work and allow you to prepare sweets in a minimum of time.

Ingredients for royal jam recipe with whole apricots and pits

• apricots - 1 kg;
• sugar - 1 kg;
• water - 1 l;
• lemongrass - a small bunch.

Royal recipe for making unusual jam from whole apricots with pits

Video recipe for apricot royal jam with kernels

To easily familiarize yourself with the stages of preparing royal jam, it is recommended to study the proposed video. It will help to make the sweetness correctly, not to overcook the apricots and prevent their excessive softening. The following hint will help you make simple and easy apricot jam with kernels:

Delicious seedless apricot jam for the winter with roses - recipe

An amazing apricot dessert can be made by adding non-standard ingredients. These can be not only the usual berries and fruits, but also very unusual components. For example, cook original jam of apricots for the winter, adding tea rose leaves to the jam will help. They will give light jam pink tint and will allow you to remember summer during cold weather and enjoy culinary masterpiece at home.

List of ingredients for delicious apricot jam for winter without seeds

• apricot - 1 kg;
• tea rose leaves - a handful;
• sugar - 300 g;
• lemon - 1 pc.

Photo recipe for making delicious pitted apricot jam for winter

How to make jam from apricot slices - step-by-step instructions

Beautiful jam from apricot slices It looks very unusual, which is why both children and adults like it so much. But in the absence of sufficient experience in preparing sweets from apricots or rolling fruits, get original dessert It just won't work. Regular cooking can damage the slices and cause the pulp to separate. Therefore, you need to use a non-standard cooking scheme for work. At the same time, the apricot jam discussed below in slices can be consumed by people with high blood sugar. Only slightly unripe fruits should be used for work. Instead of sugar, you need to make syrup from honey.

Ingredients for making jam from apricot slices

• apricots - 1.4 kg;
• water - 2.5 tbsp;
• honey - 1 tbsp.

Step-by-step instructions for the recipe for apricot jam from fruit slices

Video recipe for making jam with apricot slices

You can make jam from apricot slices using another recipe. It is no less simple to perform, but allows you to slightly change the recipe. However, it is worth considering that the prepared dessert with sugar should not be consumed with high blood sugar, unlike the previous version of sweets.

Simple apricot jam with fruit seeds - recipe with photo tips

The presence of seeds in apricots makes it possible to give them a special amazing taste And unusual look. After all, round fruits in a jar look aesthetically pleasing and are great for serving. It is not difficult to prepare such apricot jam at home; you just need to strictly follow the recommendations and use bright red berries to color the syrup being prepared.

List of ingredients for the recipe for simple apricot jam with pits

• apricots - 2 kg;
• water - 2 kg;
• sugar - 2 kg;
• cherries (can be replaced with strawberries) - a handful.

Recipe with photo tips for making jam from whole apricots

How to make homemade apricot jam - photo and video recipes

Many families use it when cooking winter sweets or simply vitamin preparations classic and favorite recipes from childhood. Homemade apricot jam is often prepared using them. The ingredients may vary somewhat, but the principle of cooking and rolling is basically the same. You can familiarize yourself with such recipes in the proposed instructions. They will help you cook great dessert for the whole family and friends. If desired, you can add a little cinnamon to the preparation to give it piquancy and sophistication.

Ingredients for homemade apricot jam

• apricots - 1 kg;
• water - 125 ml;
• sugar - 1 kg;
• lemon juice - 1 tbsp.

Photo recipe for making homemade jam from chopped apricots

Video recipe for homemade jam from crushed apricots

There is another one - grandma’s apricot jam, which can be called a classic among the older generation. This recipe was widely used before, so it is stored in many cookbooks modern families. But you can improve this dessert by using auxiliary ingredients. For example, delicious cherry and apricot jam will have not only an amazing aroma and taste, but also an attractive shade. Children and adults will be happy to eat a preparation made according to this recipe:

Original apricot jam with gelatin and lemon - recipe with photo instructions

Jams are one of the most favorite preparations for children. Kids love their consistency and bright color. Such preparations include a large number of vitamins, which cannot but please caring mothers. That is why housewives can make apricot jam for the winter for their loved ones. It is prepared quite simply and does not require any special skills. But the resulting product will definitely delight you with its taste and aroma.

Ingredients list for original lemon and apricot jam with gelatin

• apricots - 1.6 kg;
• sugar - 1.1 kg;
• leaf gelatin - 12 g;
• water - 100 ml;
• lemon - 1 pc.

Photo instructions for a recipe for jam made from chopped apricots, lemon and gelatin

1. Prepare all ingredients. Rinse the apricots thoroughly in running water, remove stems and seeds. Rinse three of them from the pulp and set aside to dry. Squeeze the lemon juice separately and reserve for use. Soak leaf gelatin in cool water.
   
2. Set the apricots aside and wait until they dry after washing.
   
3. Place the apricots in a saucepan and add water, bringing the mixture to a boil. Immediately collect and remove any foam that appears, reduce heat and simmer the apricots for 10 minutes.
   
4. Prepare nut kernels for use. You need to put them on the kitchen counter paper towel and break it with a hammer. Then separate the kernel itself from the seed, excluding the broken edges. You can also break the seeds with pliers and then chop the kernels with a knife.
   
5. Add the prepared kernels and leaf gelatin to the jam, pour in 2 tablespoons lemon juice. Cook for another 5 minutes, then transfer the jam into jars and seal them. Hold in an inverted position for 18-24 hours, wrapped in a towel. Then put it on the balcony, in the refrigerator or in the basement.

Fragrant apricot jam with orange and lemon - recipe with video and photo instructions

The combination of orange and apricots allows you to get a sweet, and at the same time very fresh preparation. The addition of citrus fruits eliminates the need to use water when preparing sweets, which will make it homogeneous and prevent strong separation finished product. But the most attractive quality of such a dessert is the convenience of its preparation and with modern technology, And in the classic way. Every housewife can make delicious and aromatic apricot jam in a slow cooker.

Ingredients for making apricot-orange jam

• apricot - 2 kg (excluding the weight of the seeds);
• lemon - 1 pc.;
• orange - 2 pcs.;
• sugar - 3 kg.

Detailed recipe with photos of making orange and apricot jam

1. Rinse the apricots under running water, remove the dried tails and thoroughly rinse the part of the fruit adjacent to them from any dust accumulated there. Divide the apricots into halves and carefully remove the pits.
   
2. Water is poured into a separate bowl and lemon and oranges are added. You need to bring them to a boil and cook for 1 minute. This will help remove excess bitterness and leave only the natural citrus taste.
   
3. After preparation, oranges and lemon are cut into small pieces. It is imperative to remove the seeds, otherwise when grinding the jam they will be ground and ready dessert will get an unpleasant bitter taste.
   
4. Place the chopped citrus fruits in a blender bowl. If you don’t have the equipment, you can grind them together with the skins using a regular meat grinder.
   
5. Pour the citrus fruits into a separate bowl, and place the apricots into the blender bowl. They also need to be ground.
   
6. Then add the apricots to the citrus fruits, stir until smooth.
   
7. Put the mixture on fire and add sugar. Boil for literally 5-7 minutes to completely dissolve the sugar. You need to stir the liquid constantly, otherwise it will start to burn.
   
8. Pour the finished jam into jars and roll up. Store in the refrigerator or basement.
   

Video instructions for the recipe for aromatic jam from ripe apricot and lemon

Preparing apricot jam with the addition of oranges can also be done using a simplified method. For example, put all the ingredients in a multicooker bowl and set the optimal cooking mode. After a short period of time, the hostess will only have to pour the dessert into jars and roll it up. Modern technology will do the rest of the work for her.

Bright yellow jam from apricots even in winter cold reminds of sunny summer and warmer. This preparation is perfect for cooking for the winter or for consumption in rainy autumn. You can cook it in pieces or grind it into jam. It is also important to have an unlimited quantity additional ingredients, with which the finished dessert will be as unusual as possible. A recipe with the addition of tea rose petals will help you prepare a colorful and very tasty apricot jam. But a blank with seeds will help you make the real thing. royal jam. You can cook apricots by cutting them into slices or pitted halves. You can also use it to prepare apricot jam recipe with photo video, which describes how to make a vitamin dessert with lemon and oranges. Among the proposed instructions with step by step descriptions you can choose really good actions simple options cooking apricots.

100 g - 180 kcal

Cooking time

1 hour 35 minutes

One of the unusual but popular recipes canning is apricot jam with gelatin. During its production, all vitamins are preserved in healthy fruits, the product does not spoil for a long time, has an attractive and appetizing look, quickly prepared and stored for a long time.
So that you do not have any special problems with preparing this preservation, you should listen to my advice. The most important thing is to choose ripe, juicy, but at the same time tight fruits without deformations or damage, preferably large in size. Gelatin may lose its binding properties when boiled for a long time, so it is best to add it at the end of cooking. Granulated sugar Nowadays, too, it is better to choose, tasting, so that it is sweet, without aftertaste. And then your jam will turn out excellent and wonderful, and everything will work out for you.

Ingredients:

• 3 kg apricots
• 2 kg sugar
• 5 tablespoons instant gelatin
• 1 teaspoon citric acid

Method for making apricot jam with gelatin:

Wash the apricots, dry them on a towel and carefully remove the pits. If your fruits are too large, it is better to cut them into slices.

Boil and place hot in sterile half-liter jars, roll up.

The cooking time should not be more than 7 minutes, otherwise the apricot fruits will disintegrate and the preservation will lose its original appearance.

Already in the process of cooling our dish, you will see that in the jars it acquires its jelly structure. At its core, this preservation is a five-minute preserve, since it does not cook for a long time, retaining all its vitamin potential.
The combination of fruits and gelatin creates a delicious, interesting and crazy delicious preparation, you can prepare it not only for use in winter, but also as independent dish. This practical jam in the form of jelly can be used as a layer for cakes, pastries, it can be successfully served with pancakes, pancakes and as a dessert in addition to nuts and various dried fruits. It is also very pleasant to drink a cup of coffee or tea in winter with this unique preserve. Our housewives can experiment and prepare the same twist, only use other fruits as the main ingredient, for example, blackberries, raspberries, strawberries, gooseberries and even exotic orange, mango or kiwi.
The recipe for apricot jam with gelatin allows our housewives to get an unusual, healthy, beautiful and nutritious dish, which will delight your family and guests.

Apricot jelly – delicious delicate delicacy. Suitable as a stand-alone dessert, used to decorate cakes and other dishes. You can cook it for future use, when there is an abundance of apricots in the summer. Apricots themselves are sunny fruits with mass useful substances and loaders good mood. Sweet, juicy, with a unique bright taste, and they are also very tender and beautiful in appearance. The jelly from them also turns out cute, orange, and joyful. It’s not difficult to prepare; you just need to take a few simple points into account.

Basic principles for making apricot jelly

For jelly, you need to choose fairly ripe, brightly colored fruits with juicy pulp. They boil well.

Jelly can be prepared natural or, more often, with the addition of certain gelling substances.

In addition, sugar is added to apricots different proportions.

Gelling agents– gelatin, agar-agar, pectin, gelatin. Currently, sugar is also produced that already contains such substances. It is very convenient for making apricot jelly.

Apricot jelly can be combined - with the addition of other fruits and berries.

The cooking method is simple: Apricots are prepared, boiled, pureed or crushed in a blender, sugar is added.

Preparation consists of selecting high-quality fruits, which are washed and pitted.

More often it is necessary to remove the skin from the fruit so that it is not felt in the delicate jelly. However, you can do without this; a blender will help grind apricots into a single mass, even with skins.

The boiled apricots are finally combined with prepared gelatin, heated without boiling, and poured for storage. If adding gelling agents is not intended, simply boil and pour.

It is better to store in a cool place.

A simple apricot jelly recipe

This basic recipe obtaining apricot jelly. The dish turns out tasty and pleasant in all respects. There are no additives here, just fruit, sugar and water. This jelly is more like jam, but has the desired structure due to a certain content of gelling substances in the fruits themselves.

Ingredients

Approximately two kilograms ripe apricots

A glass - one and a half water

Half a kilogram or more of sugar.

Cooking method

Wash the apricots, remove the pits and cut them in half.

Place in a cooking container and keep over medium heat until completely softened - at least 20 minutes.

Let the mixture cool slightly and rub through a sieve.

Put the resulting juice back on the fire and boil until the volume is reduced by a third.

Add sugar in portions at the rate of half a kilogram per liter of juice.

Dissolve the sugar over low heat, let it boil, try to see if it gels - drop it onto a plate and let it cool.

When the jelly is ready, pour it into jars. If the quantity is large and it is planned long-term storage, especially outside the refrigerator, it is better to sterilize products. Roll up the jars, cool, and store.

Apricot jelly with gelatin

Not always natural apricot juice you can get the jelly to the desired consistency. Rather, it will resemble apricot jam. If real jelly is required, it is better to add special substances. How to do this - there are instructions on the pack of agar-agar, pectin, gelfix. The dosage of sugar is usually indicated there as well. This - standard recipe, which uses simple gelatin.

Ingredients

A kilogram with a small apricots

A pack of gelatin – 20 grams

Two glasses of sugar - possibly more

Glass of water.

Cooking method

Soak gelatin in half a glass of water.

Sort through the apricots, rinse, remove pits, and halve.

Place in a saucepan, pour half a glass of water and place on low heat.

After about half an hour, the apricots will be completely soft.

Rub them through a sieve. You can simply beat it with a blender, but then the jelly will have noticeable pieces of skin and pulp.

Heat the gelatin until dissolved and pour into the puree, stirring well.

Heat to a temperature of approximately 80-90 degrees, avoiding boiling.

Pour into jars or molds, and after cooling, store.

Winter jelly from dried apricots

If during the winter “non-apricot” season you want apricot jelly or need it for some recipe, dried apricots can always help out. These are dried apricot fruits. A little water and heat - and now juicy fruits ready for jelly.

Ingredients

A glass of dried apricots

3 cups of water - not including water for agar-agar

Half a glass of sugar

Half a lemon

Medium piece of agar agar.

Cooking method

Divide the agar-agar into parts and soak for a quarter of an hour.

Wash the dried apricots, put them in a cooking container, add apricots and boil for about twenty minutes. Determine the time by softening the dried apricots.

Squeeze juice from lemon.

Rub dried apricots and liquid through a sieve.

Add sugar, lemon juice, agar-agar to the resulting puree and place on the stove. There should be about half a liter of liquid. If it’s not enough, add water after boiling it first.

Heat the mixture until all solid ingredients have dissolved. Do not boil.

Pour into molds and refrigerate. The jelly usually hardens well within an hour.

Apricot jelly made from jam: another option if you don’t have fruit on hand

Apricot jelly can be made from dried apricots, or from jam. When it is impossible to use fresh apricots, something from the cellar will also work. By the way, the jelly turns out delicious, and it’s even easier to prepare it - after all, the fruits have already passed heat treatment. All that remains is to give them a jelly-like state.

Ingredients

Half a liter of apricot jam

Pack of gelatin 20 grams

Half a glass of water - perhaps more if the jam is too thick.

Cooking method

Pour half a glass of water over the gelatin and let it swell.

Apricot jam - it should be without kernels, or you need to select them then - beat well with a blender until pureed.

Let it warm up.

Melt the gelatin, but do not boil.

In the warm apricot puree Pour in the melted gelatin and stir.

If necessary, add a few tablespoons of water - not raw, but always boiled.

Heat the mixture until hot, but under no circumstances boil it.

Remove from heat, pour into a mold or several molds.

If the jam had kernels, you can put them in the jelly or decorate it after it hardens.

Cool in the refrigerator.

Apricot and orange jelly dessert

This recipe involves cooking dessert dish, which is served to the table immediately. However, if you like this jelly, you can make it in more and stock up for future use. Bright taste and the aroma of orange fits perfectly on delicate consistency apricot jelly, saturating and enriching it. Preparation does not require much effort or expensive ingredients.

Ingredients

600-700 grams of apricots

Two oranges

Two glasses of sugar – brown is good, but regular sugar will do

Two packets of gelatin but 20 grams

Half a glass of water.

Cooking method

Wash the apricots, peel them, immerse them in boiling water for a couple of minutes - after that they clean well. Remove the seeds.

Wash and peel the oranges. Squeeze out the juice.

Grind the apricots thoroughly in a blender, adding Orange juice.

Pour sugar into the resulting mass and keep on fire until it boils.

Stir until the sugar dissolves. Cook for about five minutes.

Pre-soak the gelatin in water. After about half an hour, warm up in a water bath or in microwave oven until the gelatin dissolves, but do not boil.

Mix slightly cooled but still hot apricot puree with gelatin.

Pour into molds or large forms, put in refrigerators.

When the jelly has hardened, serve with whipped slicks.

Savory dessert: jelly of apricots and peaches with ginger in champagne

This dish is unlikely to be suitable for storing for future use, although if you replace the champagne with water, you can make a tasty preparation. Apricots and peaches go great together. And in this recipe the use of champagne, pepper and ginger create a very special dessert. Ginger adds a spicy pungency. And for those who don’t fancy spicy desserts, pepper can be omitted - for a unique look, ginger will be enough.

Ingredients

3-4 large peaches

5-6 apricots

20-30 grams of ginger root

Half a small hot pepper

A glass - one and a half sugar

Champagne bottle

A packet of gelatin 20-25 grams.

Cooking method

It is better to take fruits that are not overripe and slightly hard. Wash, remove seeds, cut into pieces.

Soak the gelatin while the fruit cooks; it will swell.

Peel the ginger and chop finely.

Remove the seeds from the pepper and also cut into pieces.

Pour a glass of champagne into the cooking container, add sugar, add ginger and pepper and boil for a few minutes.

Add the fruit pieces and simmer for a couple more minutes until it begins to boil.

Melt the gelatin and pour, stirring, into the slightly cooled mixture of fruit and shaman.

Pour the rest of the champagne from the bottle, stir well and refrigerate to set.

Serve as a dessert for adults.

Tricks and secrets of making apricot jelly

Rubbing cooked apricots through a sieve will create residue. You don’t have to wipe just the skins, leave a little pulp and use it for filling baked goods, mixing it with sugar.

You can add spices to apricot jelly - cloves, cinnamon, citrus zest, allspice. Place them at the stage of heating the pureed product with sugar. Spices are removed when pouring the jelly into jars or molds. Although you can leave a clove inflorescence or a piece of dry cinnamon in the jar - it will be more fragrant.

The jelly itself is designed for short-term storage. If you plan to make preparations for the winter, it is better to sterilize the jelly poured into jars.

A less expensive pasteurization method is also suitable - the jars are placed in a container with hot water and keep for 10-15 minutes at a temperature close to boiling. Then it is taken out of the water, sealed and cooled.

In any case, the jelly should be poured for storage into dry, pre-sterilized jars. Cover with the same lids.