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Apricot jelly with agar-agar for the winter

0
649
Kitchen World
Calorie content 155.1 kcal
Portions 0.7 l.
Cooking time 20 minutes.
Proteins * 0.6 g
Fats * 0.1 g
Carbohydrates* 38.2 g
* per 100 gr. product
Apricot jelly with agar-agar for the winter
Content

Do you like thick jam? This recipe is just designed to get a thick, shape-holding consistency. And you don't have to boil it for a long time - agar-agar will help. Such a blank will have the appearance and texture of jelly, in which the soft juicy halves of apricots are "buried".

Ingredients

Cooking process

step 1 out of 5
We wash the apricots from dirt, dry them. We cut each fruit into two halves and remove the seeds.
step 2 out of 5
Put the peeled halves in a bowl for cooking jam in layers, sprinkling them with sugar. We leave for a few hours so that the apricots let the juice out.
step 3 out of 5
Pour a small amount of juice into a separate container and pour agar-agar there, mix thoroughly.
step 4 out of 5
Put the apricots with sugar on the stove and bring to a boil. Cook with stirring for five minutes. Then pour in the juice with agar-agar, mix, bring to a boil and cook for three to four minutes.
step 5 out of 5
Put the finished hot jelly in dry clean sterile jars and close with dry clean sterile lids. Let the workpiece cool down and put it in the refrigerator for storage.
Bon Appetit!

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