100 g - 180 kcal

Cooking time

1 hour 35 minutes

One of the unusual but popular canning recipes is apricot jam with gelatin. During its production, all vitamins are retained in healthy fruits, the product does not spoil for a long time, has an attractive and appetizing appearance, is 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. Nowadays, it is also better to choose granulated sugar by testing it so that it is sweet, without any 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 fruit and gelatin forms a delicious, interesting and incredibly tasty preparation; you can prepare it not only for consumption in the winter, but also as an 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 extraordinary, healthy, beautiful and nutritious dish that will delight your family and guests.

Apricot jam can be made in a dozen different ways: boiling whole apricots, perhaps stuffing them with nuts, making jam from halves, or cutting the fruits into slices or small pieces. If you boil the fruits quickly, you can preserve in them the maximum amount of vitamins and microelements necessary for the proper functioning of the heart and the prevention of cardiovascular diseases.

General points

If you want to make tasty, healthy and beautiful apricot jam with gelatin, you can use any recipe, but a few points should be taken into account in any case.

First, we buy the right sugar. We take only domestically produced, refined sugar, but not refined sugar.

Secondly, choose apricots that are not soft, ripe, undamaged, without spots or bites. Overripe fruits will make jam; you can’t make jam from such apricots. Of course, the fruits must be of good varieties, sweet and aromatic; “pineapple” or “lemon” apricots are also suitable for jam.

Third, if you have never prepared anything like this and do not know how to properly prepare apricot jam with gelatin, remember that gelatin loses its properties when boiled. Therefore, we warm it up, but do not boil it, add it at the very end and do not sterilize the jam.

Everything will work out

Aromatic apricot jam in slices with gelatin is the easiest to prepare; even slightly damaged fruits are suitable for it, the main thing is that they are hard.

Ingredients:

• ripe apricot fruits – 3 kg;
• instant (can be in plates) – 70 g;
• purified (filtered or boiled) water – 2 liters + 2 glasses;
• Domestic refined white sugar (sand) – 2 kg;
• high quality – 15 g.

Preparation

We reconsider the apricots, wash them well without damaging the surface, let the water drain or wipe them with paper towels. We cut the fruits into slices - into 8-10 parts each, setting aside the seeds. Place the apricot slices in a deep enamel bowl or in a clean cauldron. Boil 2 liters of water, add sugar and boil for several minutes, stirring. Strain the syrup and pour the apricot slices “hot”. Let's set our jam to cook. From boiling, cook for 10 minutes, stirring, skimming off the foam and making sure that the boil is not intense. Remove from heat and let the jam cool. We repeat the cooking procedure twice more. When we boil it for the third time, add citric acid and prepare the gelatin: soak it in 2 glasses of warm (about 40 degrees) water, leave it for an hour so that it dissolves well, heat it to about 80 degrees and filter. We pour in the resulting solution immediately before rolling up the jam, so we wash and sterilize the jars in advance. If you do not disturb the procedure, you will get an amber jam, similar in consistency to jelly, tasty and healthy.

Let's add vitamins

You can enrich jam with vitamin C by adding citrus fruits to it. You will get incredibly tasty apricot jam with orange and gelatin.

Ingredients:

• apricot fruits, ripe, not soft – 5 kg;
• boiled or bottled water – 3 l;
• oranges are medium-sized, sweet, maybe red – 1 kg;
• domestic refined white granulated sugar – 4 kg;
• gelatin (preferably instant) – 80-100 g.

Preparation

We wash the oranges in warm water and check to see if there are any traces of wax left on the skin, which is sometimes used to treat the fruits. Cut each orange into 4 parts, then chop into thin slices. Wash the apricots and cut them into the same slices as in the first recipe. Place the fruits in a container for making jam, pour in syrup (boil 2.5 liters of water and boil with sugar for 5 minutes). We cook the jam in the same way - in 3 stages, at the last stage we add gelatin, after soaking it in the remaining water and heating it so that it dissolves. You can make apricot jam with gelatin for the winter, or you can simply please your family with a delicious delicacy.

Apricot jelly is one of the few sweet dishes that is liked not only by children, but also by adults. Due to its taste and beneficial properties, it is in considerable demand.

Apricots are one of the few fruits that not only have excellent taste and aroma, but are also very beneficial for the body. Apricot jelly for the winter is one of the simplest and easiest ways to quickly and deliciously prepare a dessert. But, unfortunately, the season of these amazing fruits is short-lived, so many modern housewives try to prepare as much as possible for the winter, so that they can later enjoy their wonderful taste.

Apricot jelly or jam can be prepared from both fresh and frozen fruits - in any case, the recipe will turn out healthy and rich.

Many photos show that apricot jam for the winter is not only beautiful, but also appetizing - you can safely serve it on the table without fear that you won’t like the dish. The preparation recipe is quick: you only need an hour to prepare several kilograms of fruit.

The benefits of apricot preparations

These fruits, especially in winter, are necessary for the immune system (especially for children). Apricots are great for treating anemia, as they contain a lot of iron. Potassium, which is part of the fruit, strengthens bones and heart muscle, and also has a beneficial effect on the condition of the body.

It is impossible not to notice that apricot preparations contain a considerable amount of phosphorus, which properly affects memory and the condition of internal organs.

Apricot jam and jelly are famous for their popularity nowadays: many people buy this delicacy not only to serve it with tea, but also to saturate the body with useful substances and microelements, of which there are many in natural jelly. But, unfortunately, dyes and flavor enhancers are often added to store-bought products, saving on fruit.

Therefore, it will be better to prepare your own, homemade jam, which will be endowed with a huge amount of vitamins, and will also turn out to be aromatic, rich and very tasty.

What products can be added to the recipe?

In addition to apricots and sugar, many modern housewives add many ingredients to the recipe to slightly diversify it (many photos of the dessert can tell us this). The most relevant and popular products are:

• gelatin
• berries (currants, gooseberries, strawberries, cherries, raspberries)
• fruits (apples, bananas, pears)
• fresh juices

Each ingredient will complement the recipe in its own way and make it very healthy, tasty and nutritious.

To prepare it you will need:

• kilogram of apricots (you can take overripe ones)
• glass of water
• 500 grams of sugar (per liter of puree made)

Cooking method:

Making apricot jelly for the winter is quite simple.

Since apricots contain pectin, thick jelly can be prepared from overripe fruits without adding any foreign products, such as gelatin. Apricots in jam or jelly, as seen in the photo, should be ripe, juicy and with bright skin. An excellent option is freshly picked fruits that have not had time to wilt slightly and lose most of the juice.

The fruits in this jelly recipe must be taken whole: damaged or bruised ones will not work.

The first step to preparing for the winter is to thoroughly wash the fruit and remove the seeds from them. This is quite simple to do - cut the fruit along the dimple and carefully remove the seed.

Place the prepared fruits in a saucepan, add water (a glass) and cook for about 10 minutes after boiling.

As a result, the apricot should become soft.

Then we transfer the fruits to a colander and let them drain thoroughly. After this, carefully grind the apricots until smooth, as shown in the photo. If there is any skin left after grinding, remove it from the puree.

You can also grind the fruits using a blender or meat grinder (this method is good if you are making a large amount of jelly).

The amount of fruit puree after turning into puree should be at least a liter. Transfer the mixture to a saucepan, add sugar and cook over low heat until the jelly has reduced by half in volume. If the fruits are sweet, you can add less sugar.

You can check the readiness of the dish using a saucer, onto which you need to drop a drop of the mixture: if it does not spread, you can remove the jam from the heat and put it in pre-sterilized jars.

That's all - apricot jelly is ready for the winter. All you have to do is take the jars to the basement as they cool. This recipe is good because the dish turns out very juicy and bright, which can be confirmed by many photos.

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. Preparing them for the winter is a sure way to preserve valuable substances in order to provide the body with useful nutrition during the cold season. Among the many ways to preserve these fruits, jelly is popular. Let's talk about preparing 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 have chosen apricot jelly, then take your choice of fruit seriously. While slightly crushed, overripe fruits might be suitable for jam, they are not suitable for jelly. For this preparation, you need to choose slightly unripe fruits, dense, elastic, and not too juicy. It is these fruits that contain the most pectin fibers, and pectin is known to have gelling properties. Well, now “Popular about health” suggests going directly to a selection of recipes.

Jelly Recipes

Apricot jelly for the winter

Ingredients we will need a little: apricots – 1 kg; sugar – 1 kg.

Fruits should be washed well, laid out on the table with a clean towel. This will allow excess moisture to be collected from them. Then you need to remove the seeds. Place the fruit halves in an (enamel) bowl and sprinkle with granulated sugar in layers. After three hours, you will see that the apricots have released juice. Place a bowl on the stove, preferably a large one, so that the moisture evaporates faster. Turn on the fire. Stir the contents, otherwise the product may burn, which will give the finished product an unpleasant odor. 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 carefully puree 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 confused by its consistency - when hot, the jelly is quite liquid, but as it cools it will become much denser. Distribute the treat into jars (sterilized) and roll up. We send the jelly for storage after a day of infusion in the room. Be sure to wrap the pieces so that they cool slowly.

Delicate jelly with apricot gelatin

This recipe from apricots produces a very tasty and beautiful jelly - a homogeneous orange mass without lumps, holds its shape perfectly, you can spread it on bread and not be afraid that it will flow. Plus, 30% less sugar is used here, which means the treat is lower in calories.

Ingredients: 40 g instant gelatin; apricots – 1 kg; sugar – 700 g.

Wash the apricots well, remove the seeds, dividing the fruits 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 the fruit for a couple of minutes. During this time they will become soft. Now the pulp must be thoroughly ground through a sieve to achieve the most tender consistency. Put it on the fire, add all the sugar. The cooking process for this recipe will not take much time. It is enough for the mixture to boil 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 into the jelly in a thin stream, cook for another minute, stirring constantly. When you pour apricot jelly into jars, it will seem liquid to you, but after cooling the product holds its shape perfectly. Seal the jars with lids.

Apricots with gelatin for the winter

Another wonderful recipe that housewives will highly appreciate. At the end 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 baked goods.

Ingredients still the same - apricots - 1 kg; sugar – 800 g; gelatin (instant) – 40 g.

Wash the fruits and remove the seeds. Place the fruit halves in a large bowl. Mix sugar with gelatin granules. Pour this mixture over the apricots and mix with your hands. After 10 hours, you can put the bowl on the fire and pour in about 50 ml of water 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 heat to medium level, and periodically stir the contents with a wooden spatula from bottom to top. Cook the jelly for no more than 6 minutes (after the start of boiling). We seal it in jars. We turn the containers over, put them in a warm place or wrap them in a blanket. After a little over a day, we put the jars away in the cellar.

Apricot jelly is a favorite delicacy of many; be sure to prepare a couple of varieties for the winter - with and without gelatin. In the cold season, apricots will remind you of the hot summer, lift your spirits and maintain your health, which is very important. Just don’t get carried away with this delicacy too much, because it contains so much sugar. Even such a tasty preparation is good in moderation, like everything else.

Apricots in jelly

Recipe for an unusual preparation for the winter: aromatic apricots in delicate jelly

The preparation time for this is one day. Choose ripe, but firm and firm fruits. It is advisable to choose a variety of apricots that do not have unpleasant hard veins. Sterilize jars in advance. It is better to roll the jam into half-liter containers.

The jam turns out to be very aromatic and tender with delicious jelly instead of liquid juice. Suitable both for decoration and as an independent dessert for tea.

Ingredients for apricots in jelly:

• 1.5 kg apricots (weight indicated already peeled)
• 700-750 g granulated sugar
• 45-50 g gelatin

Preparing apricots in jelly for the winter

Wash the apricots thoroughly and dry them, placing them on a clean kitchen towel. Then separate the seeds, carefully opening the fruits so that the halves remain intact.

Place the prepared apricot slices in a large container (basin or pan) in which you will prepare the jelly. Sprinkle apricots with sugar.

There is no need to stir the apricot slices, but you need to gently shake them periodically so that the sugar is evenly distributed and does not fall to the bottom. Leave it like this for 5-7 hours. During this time, the apricots will release juice.

When the sugar is almost completely dissolved, mix the apricot slices with your hands.

Sprinkle gelatin on top, trying to cover the apricot slices in an even layer. Mix gently with your hands and leave on the kitchen counter for about 2 hours until the gelatin dissolves. Stir the slices from time to time.

Place the apricots with gelatin in sterilized jars and cover with sealing lids. Place the jars in a saucepan, placing a clean cloth or thin towel, pour water just above half the jar, bring to a boil and sterilize no more than 15 minutes.

Attention! When you put the apricots in the jars, leave some space, as they will rise during boiling.

At the end of sterilization, the jars are removed from the pan one at a time and rolled up. Then they need to be turned over and placed on a towel. While the apricots in the jelly are hardening, they need to be turned over several times from the lid to the bottom so that they are evenly distributed throughout the jar. If this is not done, the apricots will rise to the top, and the jelly will remain at the bottom, which does not affect the taste.

Bon appetit!