If the preparation of another can of jam or compote based on apricot does not attract you, then replace the ordinary preservation with mouth-watering jelly. Canned jelly in the future can not just be eaten and added to desserts, but also used as a sauce for meat or seafood.
Apricot jelly - recipe
Ingredients:
- Apricots - 1,9 kg;
- granulated sugar - 275 g;
- vanilla pods - 2 pcs .;
- juice of 1 lemon.
Preparation
After rinsing the fruits, remove the bone from them, and then cut them arbitrarily and lay them on the bottom of the enameled saucepan. Pour sugar to the apricots, add vanilla pods and citrus juice, and then place the utensils with the ingredients of the jam over the fire. Since peel apricot contains a lot of pectin, during prolonged heat treatment, the jelly will thicken independently, without the addition of gelatin. Preparation will take a half to two hours. During the allotted time, you will also have time to sterilize the necessary utensils to immediately pour the preform after the preparation and roll it.
Apricot jelly with gelatin for the winter
If the density of natural jelly is not enough for you, then you can supplement the workpiece with gelatin or ready-made fruit jelly to transform not only the texture, but also the taste of the billet.
Ingredients:
- flesh apricot - 5 items;
- granulated sugar - 910 g;
- canned pineapple - 290 g;
- fruit or berry jelly - 165 g.
Preparation
Put the apricot flesh on the bottom of the saucepan, and filling it with sugar, add the fruits with finely chopped pineapple and put the jelly on medium heat for 15 minutes. After the time has elapsed, pour in the gelatin and, after mixing, let it dissolve completely. Pour the apricot jelly over the jars and roll for the winter.
Jelly from apricot puree
Ingredients:
- apricots - 675 g;
- honey - 65 ml;
- lemon juice - 15 ml.
Preparation
Before preparing apricot jelly, the peeled fruits should be mashed and pour the mashed potatoes into the saucepan. To apricots, pour in granulated sugar and add lemon juice, then place the dishes over the fire and cook the parison for about half an hour. Check the readiness of the jelly easily, just drop a little on the ice saucer: if jelly grasps, it's time to pour it over clean jars and roll up with sterile lids. Before storing for storage, the banks must be completely cooled.