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Apricot jam with gelatin

0
1287
Kitchen Russian
Calorie content 413.2 kcal
Portions 1 port.
Cooking time 30 minutes.
Proteins * 0.8 gr.
Fats * 0.2 g
Carbohydrates* 78.7 g
* per 100 gr. product
Apricot jam with gelatin
Content

A magical sunny jam that will cheer you up on cold winter days. The use of zhelfix allows you to achieve a thick consistency without a large amount of sugar, and a little cognac in the composition adds richness to the aroma and promotes long-term storage.

Ingredients

Cooking process

step 1 out of 6
We prepare apricots for jam. We wash them with running water, get rid of defective fruits. Let it dry so that unnecessary moisture does not get into the jam.
step 2 out of 6
Cut the apricots into two halves and remove the seeds.
step 3 out of 6
Grind the prepared apricots using a blender, food processor or meat grinder. Place the mixture in a saucepan or refractory bowl. In a separate small bowl, mix the jellix with two tablespoons of sugar and pour the mixture into the apricot mass. At this stage, add vanillin and cinnamon as well, if desired. Mix and place on the stove. With occasional stirring, bring the mass to a boil and remove from the stove.
step 4 out of 6
Pour in the remaining sugar and pour in the cognac (optional). Stir and bring to a boil again.
step 5 out of 6
With a medium boil, cook the jam for five minutes. Do not forget to stir constantly, as the consistency of the mass will thicken noticeably, and there is a risk of burning. Remove the resulting foam at the end of cooking.
step 6 out of 6
Pour the finished hot jam into pre-sterilized jars and close them with sterilized lids. Let the banks cool completely. We store the jam in a dark and cool place.

Bon Appetit!

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