Source: Tycoon101, AdobeStockSome fruit preserves can rightfully be called a standalone dessert. For example, apricot jelly. Today, we'll share 12 of the best ways to prepare it – with gelatin, gelfix, pectin, agar-agar, and even entirely without additives, for winter or for a celebration. Very tasty and quite healthy!
1. Apricot Jelly with Sugar
Source: koolinar.ruThe simplest recipe, requiring nothing but sugar and fruit.
You will need: 1 kg apricots, 450 g sugar.
Preparation: Remove pits from apricots, cover them with water, and cook until soft. Let the liquid cool, strain it, then reduce by half over low heat. Add sugar, cook the jelly a little longer until thick, and pour into sterilized jars.
2. Jelly with Whole Apricot Halves
Source: youtube.comIf it turns out too sweet, add a little lemon juice for freshness.
You will need: 600 g apricots, 500 g sugar, 15 g gelatin, 60 ml water.
Preparation: Remove pits from apricots. Mix the fruit halves with sugar and gelatin, and leave overnight or even for a day. Add water, bring to a boil, and cook for 5 minutes. Seal the apricot jelly in sterilized jars.
3. Apricot Jelly with Gelatin
Source: lifehacker.ruThis is a classic smooth jelly that cooks quickly and easily.
You will need: 1 kg apricots, 600 g sugar, 20 g gelatin, 100 ml water, 0.5 tsp cinnamon.
Preparation: Remove pits from apricots and pass the halves through a meat grinder twice. Dissolve gelatin in water according to instructions. Add sugar and cinnamon to the apricots, bring to a boil, and cook for 5-7 minutes. Pour in the gelatin, stir until dissolved, remove the jelly from heat, and pour into sterilized jars.
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4. Apricot Jelly with Agar-Agar
Source: cooking.hozvo.ruEven vegans, who don't use gelatin, can use agar-agar.
You will need: 1 kg apricots, 500 g sugar, 1 tbsp agar-agar.
Preparation: Roughly chop apricots, cover with sugar, and leave overnight. Drain a little juice and dissolve agar-agar in it. Bring apricots to a boil and cook for 3-4 minutes. Pour in the agar, stir, and cook for another 3-4 minutes. Pour the jelly into sterilized jars.
5. Apricot Jelly with Lemon
Source: dzen.ruVery tasty, moderately sweet, and with a slight tartness – an excellent choice!
You will need: 2 kg apricots, 1 lemon, 1 kg sugar, 40 g gelatin, 200 ml water.
Preparation: Remove pits from apricots, add half the sugar, and leave for a couple of hours. Mix the remaining sugar with gelatin and then add it to the apricots. Stir, pour in water, add lemon juice and zest, and cook everything together for 5 minutes. Blend the mixture until smooth and cook for another 2-3 minutes. Seal the jelly in sterilized jars.
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6. Apricot Jelly with Pectin
Source: aroma-avenue.ruPectin is another versatile thickener, especially for fruit preserves.
You will need: 2 kg apricots, 1 kg sugar, 40 g pectin.
Preparation: Mix pectin and 300 g sugar. Remove pits from apricots and cover with the remaining sugar. Leave for 8-12 hours. Bring the mixture to a boil and cook for 5 minutes. Gradually add the pectin with sugar, stirring. Cook for another couple of minutes and pour the jelly into sterilized jars.
7. Apricot and Orange Jelly
Source: ideireceptov.ruFor a piquant touch, you can add a little chopped rosemary to this jelly.
You will need: 1 kg apricots, 2 oranges, 700 g sugar, 1 tbsp pectin.
Preparation: Mix pectin and a couple of tablespoons of sugar. Pass pitted apricots and oranges through a meat grinder. You can do this twice. Add the remaining sugar and a little water if necessary. Bring to a boil and cook for 10 minutes. Stir in the pectin. Cook the jelly for another 10 minutes and seal in jars.
8. Apricot Jelly with Gelfix
Source: botanichka.ruThis recipe requires fresh apricot juice.
You will need: 1 L apricot juice, 200 g sugar, 1 sachet gelfix, 2 pinches vanilla and citric acid each.
Preparation: Mix gelfix and half the sugar, add to apricot juice and stir. Bring the mixture to a boil, then add more sugar and vanilla to taste. Cook the mixture for a couple of minutes, add citric acid, and pour the jelly into sterilized jars.
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9. Apricot Jelly in a Multicooker
Source: fedoskinolife.ruThis jelly needs to be cooked down for a long time, but thanks to the multicooker, it's not a problem.
You will need: 1.5 kg apricots, 900 g sugar.
Preparation: Roughly chop apricots, cover with sugar, bring to a boil, and blend until smooth. Transfer the puree to the multicooker bowl and cook for half an hour with the lid open in "Bake" mode. Then, cook for another 45 minutes in "Stew" mode, also with the lid open. Pour the jelly into sterilized jars.
10. Apricot and Peach Jelly in Champagne
Source: koolinar.ruAn amazing festive jelly that will wonderfully diversify your selection.
You will need: 5 apricots, 4 peaches, 25 g ginger, 1/2 hot red pepper, 25 g gelatin, 7 tbsp sugar, 1 bottle champagne.
Preparation: Dissolve gelatin in water according to instructions. Finely chop pepper and ginger, and roughly chop the fruits. Mix a glass of champagne, sugar, ginger, and pepper, bring to a boil, and cook for 3-4 minutes. Pour the syrup over the fruits. Mix everything with gelatin, then add the remaining champagne. Pour the mixture into molds and refrigerate.
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11. Apricot Juice Jelly
Source: sdelalkaksam.ruIt's best to squeeze the juice beforehand using any convenient method.
You will need: 2 cups apricot juice, 1 tsp sugar, 25 g gelatin.
Preparation: Pour apricot juice over gelatin and let it sit for 1 hour. Add sugar and heat the mixture until the gelatin dissolves. Pour the jelly into molds and refrigerate.
12. Apricot and Carrot Jelly
Source: vk.comThis jelly also cannot be canned, but it makes a wonderful dessert.
You will need: 200 g apricots, 2 carrots, 60 ml water, 14 g gelatin, 120 ml pineapple juice, 45 ml lemon juice, 25 g sugar.
Preparation: Dissolve gelatin in water according to instructions. Add sugar and both types of juice. Finely grate carrots and chop apricots. Pour the gelatin mixture over everything, divide into molds, and refrigerate.