In the supermarket on the shelves you can find a product for every taste - even a ready-made jelly, even jam, though jam. But in any case, the home-made product will always be tastier, smoother, and most importantly - more useful than the purchased one. Below you will learn how to make jelly from apricots with gelatin.
Jelly from apricots with gelatin for the winter
- apricots - 1 kg;
- sugar - 1 kg;
- gelatin - 40 g.
First, mix sugar and gelatin well. Apricots (you can simply divide them in half, or you can grind them in a meat grinder) with a sugar mixture. Stir and leave the watch for 8, after which we mix again and let it boil. We weld minutes 4. Boiling apricot jelly is poured over cans, rolled up or closed with screw caps. Keep it better in a cool place.
Jelly from apricots - recipe
- apricots - 2 kg;
- gelatin - 50 g;
- sugar - 1 glass.
Apricots well mine, we divide them in half, removing bones. We put the halves in a saucepan and pour in water so that the fruits are completely covered with it. We put the pan on the fire and bring it to a boil. Fire reduce, add sugar and mix. Cook for about half an hour. After this, pour about half a glass of apricot compote, gradually pour gelatin, stirring to avoid the formation of lumps. The rest of the apricot compote is filtered and poured in diluted gelatin. Stir well. Slightly cool the mass and pour into the molds. Then the future of the jelly is sent to the refrigerator until it freezes.
Also in the molds, you can put a slice of apricots, if they do not fall apart during the cooking process, and already pour liquid on top and send it to the cold before solidification.
How to make jelly from apricots for the winter?
- apricots - 2 kg;
- sugar - 2 kg;
- water 100 ml;
- gelatin - 4 tbsp. spoons.
For the preparation of jellies from apricots, we choose not overripe fruits. We cut them into slices. We fall asleep with their sugar and gelatin. Leave them for 10-12 hours. During this time, apricots should start the juice, and sugar with gelatin should dissolve a little. After this, the resulting mass should be slightly boiled. In a container with a future jelly pour half a glass of water and put the mass on the fire. Periodically stirring, bring to a boil and then cook another 3 minutes on a small fire. Then jelly from apricots poured on clean sterilized jars.