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Apricot jelly with pectin for the winter

0
781
Kitchen World
Calorie content 139.5 kcal
Portions 1.5 l.
Cooking time 13 h.
Proteins * 0.7 g
Fats * 0.4 gr.
Carbohydrates* 33.6 g
* per 100 gr. product
Apricot jelly with pectin for the winter
Content

Apricots contain enough pectin to thicken quickly and turn into jelly. In order not to lose all the useful properties of apricots during cooking, many housewives supplement the mass with pectin.

Ingredients

Cooking process

step 1 out of 6
To make jelly, you need to choose only the freshest and ripe fruits. In the process of sampling apricots, we discard rotten and insect-damaged fruits. Then we rinse them with cool water and wipe them with paper towels. First, cut the apricots into two halves, remove the seeds and cut each part into halves again.
step 2 out of 6
It is more convenient to start harvesting in the evening, so that the apricots infuse and let the juice flow. For this we need a large saucepan. We spread a layer of apricots on the bottom of the container, pour a layer of sugar on top. We continue styling until the apricots run out. Consider the fact that 300 grams of sugar should remain. Leave the apricots with sugar for 12 hours.
step 3 out of 6
We mix the remaining sugar with pectin thoroughly, otherwise the pectin will curl up in the hot mass of apricots, and the resulting lumps cannot be broken.
step 4 out of 6
We put a pan with a blank of apricots and sugar on the stove. We heat the mass for a while and begin to introduce the mixture of pectin and sugar gradually, stirring the mass with a wooden spatula. When the apricot jelly boils, we continue to cook it for 5 minutes. We remove the foam.
step 5 out of 6
You must first prepare a container for jelly. Clean suitable jars and lids with a sponge with baking soda. We wash them thoroughly. Now we place the cans in the oven. We sterilize for about 20 minutes at 110 degrees. Pour boiling water over the lids.
step 6 out of 6
We lay out the jelly in the jars to the very top. Add a teaspoon of sugar to each container and roll up. We wrap the jars until they cool. After 12 hours, we transfer to storage in a dry, cool place.
Bon Appetit!

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