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Blanks for the winter
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Apricot jam with gelatin

0
2421
Kitchen Russian
Calorie content 330.8 kcal
Portions 1 port.
Cooking time 3 hours
Proteins * 47.5 g
Fats * 0.3 g
Carbohydrates* 45.1 gr.
* per 100 gr. product
Apricot jam with gelatin
Content

I suggest making delicious apricot jam with gelatin, which can be used as various fillings and fillings for homemade desserts and baked goods, or you can just eat it by spreading it on a bun with butter. In any case, get an unforgettable pleasure from apricot jam.

Ingredients

Cooking process

step 1 out of 6
The first step is to sterilize the glass jars in a water bath or microwave. Rinse and dry the apricots well, cut into slices, removing the seeds.
step 2 out of 6
Put the chopped fruits in a multicooker bowl and cover with granulated sugar. Mix well. Leave it on for 2 hours to exude juice. After the time has elapsed, pour half a liter of apricot juice into a container and add the gelatin, mix well and leave to swell for about 20 minutes.
step 3 out of 6
Place the multicooker bowl into the appliance. Wash the lemon, squeeze the juice out of it using a special device. Pour the lemon juice into the multicooker bowl, mix well. On the multicooker panel, select the "Stew" mode, and set the cooking time to 30 minutes.
step 4 out of 6
Stir the jam occasionally, remove the resulting foam.
step 5 out of 6
Dissolve the swollen gelatin in a water bath. Pour into a multicooker bowl and stir well.
step 6 out of 6
Put the hot jam in sterilized jars, tighten with clean dry lids and leave to cool completely. Remove the cooled jam to the storage places for the blanks for the winter. This jam can also be made on the stove.

Bon Appetit!

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