Who doesn't love jam? There are probably very few such people. How pleasant it is to open a jar of delicious treats in winter, for bread, and with tea...

Today I am sharing a recipe for preparing apricot jam with gelatin for the winter. It is prepared very simply, and its zest is a jelly-like consistency.

You can serve this jam as a dessert or as an addition to pancakes or pancakes.

From this amount of ingredients, two jars of jam with a volume of 550 and 500 ml are obtained, as well as a whole bowl for testing.

To prepare apricot jam with gelatin, prepare the necessary products according to the list.

Sort apricots (it is better not to use soft and spoiled fruits), pour cold water over and wash well.

Remove the pits from the apricots and cut them into two halves.

Combine sugar with gelatin and mix.

In a saucepan in which we will cook jam, lay out slices of apricots in layers, sprinkling each new layer with sugar.

Cover the pan with gauze and leave for 5-6 hours at room temperature. During this time, the apricots will release juice, and the sugar will almost completely dissolve.

Bring the contents of the saucepan to a boil over medium heat.

Boil for 5-6 minutes over very low heat, gently tilting the pan first to one side, then the other, so as not to damage the fruit. Pour the finished jam into clean, pre-sterilized jars.

Cover jars with treated lids and roll up immediately.

Turn the jars upside down, wrap them in a warm blanket and let them cool completely.

After cooling, transfer the jam to a cool, dry place. Apricot jam with gelatin for the winter is ready.

May the winter tea parties be delicious. Bon appetit!

Apricots are valuable fruits for health, because they promote hematopoiesis, improve memory, prevent certain 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, keeps 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 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 jelly

Recipe for an unusual preparation for the winter: fragrant 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 ones.

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

Apricot Jelly Ingredients:

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

Harvesting apricots in jelly for the winter

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

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

It is not necessary to mix the apricot slices, but it is necessary to shake gently from time to time so that the sugar is evenly distributed and does not crumble 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.

Arrange apricots with gelatin in sterilized jars and cover with seaming lids. Set the jars in a saucepan, laying 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 putting the apricots into the jars, leave a little space, 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 that the apricots in the jelly harden, 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!

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

If you want to cook delicious, 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 sugar, refined, but not refined.

Second - we choose apricots that are not soft, ripe, not damaged, without specks and biting. From overripe fruits, jam will turn out; you cannot cook jam from such apricots. Of course, the fruits should be of good varieties, sweet and fragrant, suitable for jam and "pineapple" or "lemon" apricot.

Thirdly, if you have never cooked 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.

Fragrant apricot jam with gelatin slices 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 l + 2 cups;
• refined white sugar (sand) domestic - 2 kg;
• high quality - 15 g.

Cooking

We review 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, set aside the bones. Apricot slices are placed in a deep enameled bowl or in a clean cauldron. Boil 2 liters of water, add sugar and boil for several minutes, stirring. We filter the syrup and pour "hot" apricot slices. Let's cook our jam. From boiling, cook for 10 minutes, stirring, removing the foam and making sure that the boil is not strong. Remove from heat and let the jam cool down. Repeat the cooking process twice more. When we boil for the third time, add citric acid and prepare gelatin: soak it in 2 cups of warm (about 40 degrees) water, leave it for an hour so that it disperses well, warm it up to about 80 degrees and filter. Pour the resulting solution immediately before rolling up the jam, so that I wash the jars and sterilize them in advance. If the procedure is not violated, you will get amber jam, similar in texture to jelly, tasty and healthy.

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

Ingredients:

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

Cooking

We wash oranges in warm water, check if there are traces of wax on the skin, which is sometimes used to process fruits. Cut each orange into 4 parts, then chop into thin slices. My apricots and cut into the same slices as in the first recipe. We put the fruit in a container for cooking jam, pour syrup (boil 2.5 liters of water and boil with sugar for about 5 minutes). We cook the jam in the same way - in 3 stages, at the last we add gelatin, after soaking it in the remaining water and warming it up so that it dissolves. You can roll up apricot jam with gelatin for the winter, or you can just please your family with a delicious treat.

Apricots in jelly can be prepared in the form of whole fruits, slices and grated mashed potatoes. If you prefer the latter method, then do not throw away the rest of the fruit mass. They are perfect as an additional ingredient for sweet pastries. In this recipe, we will cook apricot jam in slices, thanks to 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.

Cooking

Sort out the apricots first. Use dense fruits, remove the seeds.


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


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


Apricots with sugar stood and allocated juice. If your fruits are not moist enough and gave little juice, then add water (100 ml).


Pour the fruit with all the liquid into the 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 be completely dissolved.

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

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

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

Nuances and tricks of cooking

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

To treat yourself to 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 removed and cooled.