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Apricot jelly with gelatin for the winter

0
770
Kitchen World
Calorie content 173.4 kcal
Portions 0.6 l.
Cooking time 20 minutes.
Proteins * 30.8 g
Fats * 0.2 g
Carbohydrates* 27.1 gr.
* per 100 gr. product
Apricot jelly with gelatin for the winter
Content

Many interesting preparations for the winter can be made from apricots. One of them is jelly with the addition of gelatin. We puree the fruits and boil with sugar, then add the soaked gelatin and bring to a boil. The recipe is pretty simple and quick. Fully cooled jelly will set and become noticeably thicker. In the hot state, the jam is liquid.

Ingredients

Cooking process

step 1 out of 5
We wash and dry the apricots. We cut the fruit lengthwise into two halves and remove the seeds. It is worth noting that for jelly it is better to use ripe, sweet fruits - from such a blank will turn out to be really tasty. If the apricots are unripe, the jelly will be sour.
step 2 out of 5
Place the peeled pulp in a saucepan with a thick bottom and grind with an immersion blender until puree. Pour a glass of puree into a separate bowl.
step 3 out of 5
Pour sugar into a saucepan in mashed potatoes, mix and put on the stove. Pour gelatin into the delayed puree, pour in a couple of tablespoons of water, mix and leave for fifteen to twenty minutes to swell.
step 4 out of 5
Bring mashed potatoes with sugar to a boil. Cook with stirring for ten to fifteen minutes. We put the gelatin in a water bath and bring it to complete dissolution. Pour the gelatinous mass into the boiled puree with sugar, mix, bring to a boil and remove from the stove.
step 5 out of 5
Pour the finished hot jelly into dry clean sterile jars and tighten with dry clean sterile lids. Let the workpiece cool down and put it in the refrigerator for storage.
Bon Appetit!

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