Apricots in gelatin for the winter - an unusual apricot jam with the addition of gelatin.

Apricots with gelatin are a delicious dessert that can be used to decorate cakes, pastries, or just like jam.

INGREDIENTS:

• Pitted apricots - 1 kg.
• Sugar - 1 glass
• 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 seeds. 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 start juicing.

After a day, remove the apricots from the refrigerator, add citric acid and water. If the apricots have released a lot of juice, the amount of water can be halved.

Put apricots with gelatin on low heat and bring to a boil. Then reduce heat to low 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!

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. Preparations for the winter from them are a sure way to preserve valuable substances in order to provide the body with useful nutrition in 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 opted for apricot jelly, then take the choice of fruits seriously. If slightly crumpled, overripe fruits could fit for jam, then they are not suitable for jelly. For this workpiece, you need to choose slightly unripe fruits, dense, elastic, not too juicy. It is in such fruits that the most pectin fibers are contained, and pectin, as you know, has gelling properties. Well, now "Popularly 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 with a clean towel. This will allow excess moisture to be collected from them. Then you need to pull out the bones. Put the halves of the fruits in a bowl (enameled), sprinkle with sugar in layers. After three hours, you will see that the apricots have exuded juice. Place a bowl on the stove, preferably a large diameter, so that the moisture evaporates faster. Turn on the fire. Stir the contents, otherwise the product may burn and give an unpleasant odor to the finished product. When our jelly begins to boil, it is necessary to remove the foam. If you do not do this, you will not be able to achieve transparency.

Take a blender and gently beat the apricots, turning them into a smooth, sweet mass. Skim off the foam again. After boiling, cook the jelly for 40-50 minutes. Its readiness will be evidenced by a decrease in the volume of the mass by about a third (excess moisture will evaporate, the product will become thicker). Do not be confused by its consistency - when hot, the jelly is quite liquid, but when it cools 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, keeps its shape perfectly, it can be spread 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 of instant gelatin; apricots - 1 kg; sugar - 700 g

Wash the apricots well, remove the seeds, dividing the fruits in two. Place the fruit halves in a saucepan, pour 50 ml of water there, cover 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 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 long. It is enough for the mass 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 jelly in a thin stream, cook for another minute, stirring constantly. When you pour jelly from apricots 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 hostesses will highly appreciate. At the exit, you will receive a fragrant jelly in which the halves of the fruit are preserved. They can be used to decorate cakes, or added to brass pies and other baked goods.

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

Wash the fruits, remove the seeds. Place the fruit halves in a large bowl. Mix sugar with gelatin granules. Pour apricots with this mixture, mix with your hands. After 10 hours, the bowl can be sent to 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 make sure that the fruit does not stick to the bottom of the dish. It is better to adjust the heat to a medium level, and stir the contents periodically with a wooden spatula from bottom to top. Cook the jelly for no more than 6 minutes (after the start of the boil). We seal in jars. We turn the containers over, put them in a warm place or wrap them in a blanket. After a day with a little, we put the jars into the cellar.

Apricot jelly is a favorite delicacy of many, be sure to prepare a couple of varieties of workpieces for the winter - with and without gelatin. In the cold season, apricots will remind you of the hot summer, cheer you up and support your health, which is very important. Just do not get carried away with this delicacy too much, because there is so much sugar in it. Even such a tasty preparation is good in moderation, like everything else.

Apricots in jelly can be prepared as whole fruits, in slices and mashed potatoes. If you prefer the latter method, then do not throw away the rest of the fruit mass. They are perfect as an addition to sweet baked goods. In this recipe, we will cook apricot jam in slices, thanks to the gelatin it turns out thick, we will use instant gelatin.

Ingredients

• peeled apricots - 800 g;
• sugar - 1 tbsp.;
• instant gelatin - 15 g;
• a pinch of citric acid;
• water (if necessary) - 100 ml.

Preparation

Go through the apricots first. Use firm fruits, remove seeds.


Place the apricot halves in a bowl. Sprinkle the apricot layers with sugar. For added flavor, you can toss in a vanilla pod or a pinch of vanilla sugar.


Sprinkle dry instant gelatin with the sugar. Cover the bowl of apricots with cling film and leave to infuse for 5-6 hours.


The sugar apricots stood and juiced. If your fruits are not moist enough and gave little juice, then add water (100 ml).


Pour fruit with all the liquid into a saucepan, add a pinch of citric acid. Bring them to a boil over moderate heat, heat the mass well, boil for 2-3 minutes. During this time, the sugar should all dissolve.

Cover the jars with lids and place them in a pot of water. Sterilize apricot jam in slices with gelatin (for 500 ml cans) 7 minutes from the moment the water boils. Thanks to sterilization, the jam will last for a long time.

Then roll up the jam lids and put them away in a wrapped kitchen visible. Leave them there until they cool completely.

Store this apricot jelly in your pantry. If jars with such jam will be stored in a warm room, then refrigerate them 1-2 hours before serving so that the jelly hardens.

Nuances and tricks of cooking

For spice lovers, you can add cloves, cinnamon, anise, vanilla, orange peel to the jelly dessert. Only spices are added during the heating of the mass, and are removed before pouring into the cans. Although a little cinnamon and one clove bud can be left. This will make the preparation more flavorful.

To pamper yourself with a jar of apricots with gelatin, you must comply with all standards for long-term storage conditions and carefully sterilize the jars. The fastest way of processing - glass containers are placed in boiling water and kept there for 15 minutes, then taken out and cooled.

Apricots in jelly

Recipe for an unusual preparation for the winter: fragrant apricots in tender jelly

The cooking time for this is one day. Choose ripe fruits that are firm and firm. It is advisable to choose a variety of apricots in which there are no unpleasant hard veins. sterilize jars in advance. Better to roll jam in half a liter.

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

Ingredients for jelly apricots:

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

Harvesting apricots in jelly for the winter

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

Put the prepared apricot slices in a large container (basin or saucepan) in which you will cook the jelly. Sprinkle the apricots with sugar.

You do not need to stir the apricot slices, but you need to gently shake from time to time so that the sugar is evenly distributed and does not crumble to the bottom. Leave it for 5-7 hours. During this time, the apricots will start juice.

When the sugar is almost completely dissolved, stir the apricot wedges with your hands.

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

Divide the apricots with gelatin into sterilized jars and cover with sealed lids. Place the jars in a saucepan with 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! Leave some space when placing the apricots in the jars, as they rise during the boil.

At the end of sterilization, the jars are taken out of the pan one by one and rolled up. Then they need to be turned over and set on a towel. During the time while the apricots solidify in jelly, they need to be turned over several times from the lid to the bottom so that they are evenly distributed over the jar. If this is not done, the apricots will rise up, and the jelly will remain at the bottom, which does not affect the taste.

Bon Appetit!