Apricots with gelatin for the winter recipe. Video instruction for the recipe for fragrant jam from ripe apricot and lemon

Cooking apricot jam is one of the easiest. Soft fruits are easily boiled soft, have sufficient sweetness. At the same time, they can be cooked both with bones and without stones. And a royal dessert can be made at all using peeled nucleoli. It will help to prepare an unusual and very tasty apricot jam recipe with the addition of cherries. Sweetness combining apricots and tea rose leaves will help to surprise your loved ones and friends. The proposed step-by-step instructions with photos and videos will help you easily make a vitamin preparation for the winter or simply please your loved ones with the fragrant sweetness in the summer and autumn periods. It is no less easy to help prepare an apricot jam recipe with a photo, offered to the hostesses. After all, it can be done both with the addition of oranges, and with lemons, gelatin.

Unusual pitted apricot jam - a royal recipe with photos and videos

Quite original and surprising can be considered jam with apricot kernels. His mistresses are called royal. Due to the use of kernels from the seeds, the sweetness receives an unusual almond aroma, a unique taste. It will help to prepare such an exquisite apricot jam recipe with photo and video tips below. Detailed instructions will simplify the work and allow you to prepare sweetness in a minimum of time.

Ingredients according to the recipe for royal jam with whole apricots and a stone

• apricots - 1 kg;
• sugar - 1 kg;
• water - 1 l;
• lemongrass - a small bunch.

The royal recipe for making an unusual jam from a whole apricot with pits

Carefully make cuts along the edges of the apricots to remove the seeds from them. Push them out, holding the fruit, with a long wooden spoon. The thin handle will not break the apricot, will not slip off the stone.

Without much effort, break the bones and extract the kernels from them. Then carefully place the prepared nucleoli in the pitted apricots.

Put half the water on the fire, add sugar. Add the apricot and gradually heat the mixture, introducing the remaining sugar and water into the jam. Put in lemongrass. Boil the apricots for 5 minutes. Then leave the mixture to cool for 6 hours. After cooling, re-put on fire and boil the jam for another 10 minutes. Then remove the lemongrass and pour the jam into jars.

Video recipe for apricot royal jam with kernels

For ease of familiarization with the stages of cooking royal jam, it is recommended to study the proposed video. It will help to make the sweetness correctly, not to overcook the apricots and to prevent their excessive softening. Simple and easy to make jam from apricots with nucleoli will help such a hint:

Delicious pitted apricot jam for the winter with a rose - recipe

An amazing apricot dessert can be made by adding non-standard components. It can be not only the usual berries and fruits, but also very unusual components. For example, adding tea rose leaves to the jam will help to prepare original apricot jam for the winter. They will give the jam a light pink tint and allow you to remember summer during the cold weather, enjoy a culinary masterpiece at home.

Ingredients List for Delicious Apricot Jam for Winter Seedless

• apricot - 1 kg;
• tea rose leaves - a handful;
• sugar - 300 g;
• lemon - 1 pc.

Photo recipe for cooking delicious apricot jam for winter pitted

Prepare apricots for work (you need to take only whole, not damaged or rotten fruits). Rinse them well in water, be sure to remove the bones and ponytails. Rinse and dry the bones themselves. Remove some nucleoli (literally 2-4 pieces are enough). Cut apricots into small pieces

Place the apricots in a saucepan and cover them with water. Bring to a boil, collect the foam that appears. Then add sugar and mix well. Put apricot kernels into the mixture (pre-remove dense brown films from them). Boil 5 minutes.

Put the washed tea rose leaves into the pan and boil for another 5 minutes. Mix thoroughly and boil for 2 minutes. Arrange the finished jam in jars, order. Turn over, cover with a blanket, leave for 1 day. Then put away in a cool place.

How to make apricot jam - step by step instructions

Beautiful jam from apricot slices looks very unusual, which is why both children and adults like it so much. But in the absence of sufficient experience in cooking sweets from apricots or rolling fruits, it simply will not work to get an original dessert. Ordinary cooking can cause damage to the lobules and separation of the pulp. Therefore, you need to use a non-standard cooking scheme for work. At the same time, the apricot jam slices discussed below are allowed to be eaten by people with high blood sugar. Only slightly unripe fruits should be taken for work. And instead of sugar, you need to prepare syrup from honey.

Ingredients for making apricot jam

• apricots - 1.4 kg;
• water - 2.5 tbsp.;
• honey - 1 tbsp.

Step-by-step instructions for the recipe for apricot jam from fruit slices

Wash the apricots well to remove dust. Spread the fruits on a towel and wait until they dry.

Remove the pits from the apricots, and then cut the fruit into small slices. Pack them tightly into jars. Separately, heat the water and add honey to it. It is better to use liquid honey: candied honey will dissolve for a long time. Do not add honey to boiling water! Then pour the prepared syrup into jars and roll up. Sterilize jars for 5-10 minutes.

Video recipe for jam with apricot slices

You can also make jam from apricot slices according to another recipe. It is no less simple to perform, but allows you to slightly change the recipe. True, it should be borne in mind that the prepared dessert with sugar should not be consumed with high blood sugar, unlike the previous version of sweetness.

Simple Apricot Jam with Fruit Seeds - Recipe with Photo Tips

The presence of seeds in apricots allows you to give them a special amazing taste and unusual look. After all, round fruits in a jar look aesthetically pleasing and are great for serving. It is not ore to prepare such apricot jam at home, you just need to strictly follow these recommendations and use bright red berries to color the prepared syrup.

Ingredients list for Apricot Pitted Plain Jam Recipe

• apricots - 2 kg;
• water - 2 kg;
• sugar - 2 kg;
• cherries (can be replaced with strawberries) - a handful.

Recipe with photo tips for making whole apricot jam

Prepare apricots: select whole fruits without damage and dented areas. Rinse thoroughly under running water to remove dust and dirt. Wait until the water drains. Then heat water to a boil and literally drop each apricot into it on a spoon for literally 15 seconds. Wash prepared berries.

Remove shriveled skin from prepared apricots. Put water for jam and put red berries there. Boil them for literally 5 minutes: this will gently color the water. Remove berries, add sugar and make syrup. Arrange the apricots in jars, and then pour syrup over them. Roll up the banks. Sterilize for 10 minutes.

How to make homemade apricot jam - photo and video recipes

Many families use classic and favorite recipes from childhood when preparing winter sweets or just vitamin preparations. They are often used to make homemade apricot jam. The ingredients may vary somewhat, but the principle of boiling and seaming is basically the same. You can familiarize yourself with such recipes in the proposed instructions. They will help to prepare a great dessert for the whole family and friends. If desired, you can add a little cinnamon to the workpiece to give it piquancy and sophistication.

Ingredients for Homemade Apricot Jam

• apricots - 1 kg;
• water - 125 ml;
• sugar - 1 kg;
• lemon juice - 1 tbsp

Photo recipe for homemade jam from chopped apricots

Rinse apricots thoroughly to remove dust and dirt. Divide them into halves and remove the bones. If desired, you can cook the halves, but it is better to chop the fruit right away. So they will boil faster to the desired state and at the same time will not become a homogeneous gruel. Pour water into a saucepan, put fruit and put on fire.

Bring the mixture to a boil, remove the first foam with possible debris. Next, add sugar and constantly stir the workpiece until it dissolves.

Boil the mixture for 10 minutes, add lemon juice, mix everything and remove from the stove.

Pour jam into jars, roll up. Leave upside down under a blanket or towel for a day. Then put away in a cool place.

Video recipe for homemade jam from crushed apricots

There is another thing - grandmother's apricot jam, which can be called a classic among the older generation. This recipe was widely used before, therefore it is stored in many cookbooks of modern families. But you can improve such a dessert using auxiliary ingredients. For example, a delicious cherry and apricot jam will have not only an amazing aroma and taste, but also an attractive shade. Children and adults will be happy to eat a blank made according to this recipe:

Original apricot jam with gelatin and lemon - recipe with photo instructions

Jams are one of the favorite preparations for children. Kids like their texture, bright color. Such blanks also include a large amount of vitamins, which cannot but please caring mothers. That is why hostesses can make apricot jam for the winter for their beloved ones. It is prepared quite simply and does not require special skills. But the resulting product will surely please with its taste and aroma.

List of Ingredients for Original Lemon Apricot Jam with Gelatin

• apricots - 1.6 kg;
• sugar - 1.1 kg;
• sheet gelatin - 12 g;
• water - 100 ml;
• lemon - 1 pc.

Photo instructions for the recipe for jam from chopped apricots, lemon and gelatin

Prepare all ingredients. Rinse the apricots thoroughly in running water, remove the ponytails and pits. Rinse three of them from the pulp and set aside to dry. Squeeze the lemon juice separately and reserve for use. Soak leaf gelatin in cold water.

Set apricots aside, wait until they dry after washing.

Place the apricots in a saucepan and cover them with water, bring the mixture to a boil. Immediately collect and remove the emerging foam, reduce the heat and boil the apricots for 10 minutes.

Prepare nut kernels for use. You need to put them on a kitchen paper towel and smash them with a hammer. Then separate the core itself from the bone, excluding the broken edges. You can also break the bones with pliers, and only then chop the kernels with a knife.

Add the prepared nucleoli and gelatin sheet to the jam, pour in 2 tablespoons of lemon juice. Cook for another 5 minutes, and then transfer the jam to jars and roll them up. Hold upside down for 18-24 hours, wrapped in a towel. Then put it on the balcony, in the refrigerator or basement.

Fragrant Apricot Jam with Orange and Lemon - recipe with video and photo instructions

The combination of orange and apricots allows you to get both sweet and at the same time very fresh preparation. The addition of citruses at the same time eliminates the need to use water when preparing sweets, which will make it homogeneous and eliminate strong delamination of the finished product. But the most attractive quality of such a dessert is the convenience of its preparation with both modern technology and the classic way. Every hostess can make delicious and fragrant apricot jam in a slow cooker.

Ingredients for making apricot-orange jam

• apricot - 2 kg (excluding the weight of the seeds);
• lemon - 1 pc.;
• orange - 2 pcs.;
• sugar - 3 kg.

A detailed recipe with a photo of cooking jam from oranges and apricots

Rinse the apricots under running water, remove the dried tails and thoroughly rinse the part of the fruit adjacent to them from the dust accumulated there. Cut the apricots in half and carefully remove the pits.

Water is poured into a separate bowl, lemon and oranges are put in. Bring them to a boil and boil for 1 minute. This will help remove excess bitterness and leave only the natural citrus flavor.

After preparation, oranges and lemons are cut into small pieces. Be sure to remove the bones, otherwise, when grinding the jam, they will be ground and the finished dessert will get an unpleasant bitter aftertaste.

Transfer the chopped citrus fruits to a blender. In the absence of equipment, you can grind them in place with skins using a conventional meat grinder.

Video instruction for the recipe for fragrant jam from ripe apricot and lemon

Cooking apricot jam with the addition of oranges can be done using a simplified method. For example, put all the ingredients in the multicooker bowl and set the optimal cooking mode. After a short period of time, the hostess will only have to pour the dessert into jars and roll it up. Modern technology will do the rest of the work for her.

Bright yellow apricot jam, even in winter cold, reminds of sunny summer and warmth. It is this preparation that is perfect for cooking for the winter or for drinking in a rainy autumn. You can cook it in slices or grind it to jam. An unlimited number of additional ingredients is also important, with which the finished dessert will be as unusual as possible. It will help to prepare a colorful and very tasty apricot jam recipe with the addition of tea rose petals. But the blank with seeds will help to make real royal jam. You can cook apricots by cutting them into slices or pitted halves. Can also be used to make apricot jam recipe with photo video, which describes how to make a vitamin dessert with lemon and oranges. Among the proposed instructions with step-by-step descriptions of actions, you can pick up really good simple options for cooking apricots.

How to make jam and apricot jam at home for the winter, recipes with photos are told in detail. Delicacies are offered to be prepared in the classic way, as our grandmothers once did, or to use modern technologies and cook sunny orange desserts in a slow cooker or bread machine. If there is very little free time, you can put fruits directly with seeds in sugar syrup. When you want to somehow refine yourself and impress, you should pay attention to more complex options and pamper your family, friends and loved ones with royal food from whole apricots boiled with kernels from the pits. Even the most fastidious gourmet, who is skeptical about homemade fruit preparations, will not refuse such sweetness.

No less saturated and juicy will seem apricot slices cooked in clear syrup, or dense almost marmalade jam, in which oranges and lemons complement the delicate apricot pulp.

Which recipe to choose, the housewives will have to decide on their own. But it is very fortunate that any apricot delicacy rolled up under a tin lid will perfectly “survive” until the cold season and pleasantly brighten up harsh winter days with a bright, summer taste.

Transparent apricot jam with slices - recipe with photo

Too ripe and soft fruits are not suitable for making transparent apricot jam. It is better to take slightly unripe and even greenish fruits that will not fall apart during heat treatment, will not cloud the syrup and perfectly retain their original shape. Lemon, present in the recipe, will help preserve the bright, rich color of the dessert and give the taste a subtle, piquant sourness. If you don’t like citrus shades, you can exclude this component, and add a bag of vanilla sugar or a pinch of cinnamon to the delicacy to enrich the flavor.

Essential Ingredients for Clear Apricot Jam Sliced ​​Recipe

• apricot - 2 kg
• sugar - 2 kg
• water - 200 ml
• lemon - half

Step-by-step instructions on how to make clear jam from apricot slices

Luxurious pitted apricot jam - a royal recipe with a photo step by step

The recipe for royal pitted apricot jam is quite complicated and requires a lot of free time. However, the finished delicacy with its unusual taste and aroma more than compensates for all labor costs.

Necessary ingredients for the royal recipe for stoned apricot jam

• apricots - 2 kg
• sugar - 2 kg
• citric acid - ½ tsp
• water - ½ l

Step-by-step instructions for luxurious pitted apricot jam

1. Select for jam strong, dense and slightly unripe fruits without external damage and cracks.
2. Rinse thoroughly in running water, dry with a paper towel and carefully remove the seeds, being careful not to damage the integrity of the berry. To do this, insert a thin bamboo stick or pencil into the recess at the tail and carefully push the bone out in a circular motion.
3. Break the bones with a hammer, remove the nucleoli from them and stuff the apricots with them.
4. Pour sugar into a deep enameled pan, pour in water and put on the stove. Bring to a boil over low heat and cook, stirring constantly, until the sugar crystals are completely dissolved.
5. Pour hot syrup over apricots stuffed with pit kernels and heat over low heat, regularly removing the foam that forms on the surface. When the mass boils, boil for 2-3 minutes, remove from the stove, cover with gauze or a clean towel and leave to soak overnight.
6. The next day, repeat the operation with boiling again and again let it brew for about 12 hours.
7. Boil for the third time, pour in citric acid, mix gently, trying not to crush the apricots, put hot into jars and cork with sterilized lids.
8. Cover with a warm blanket, cool, and then take it to the cellar or basement.

Delicious pitted apricot jam in a slow cooker - a recipe for the winter

The beauty of making pitted apricot jam in a slow cooker is that it requires little to no attention. Household appliances do everything themselves and almost do not require the participation of the hostess. There is no need to spend a lot of time at the stove and worry all the time so that the workpiece does not burn. It is enough to choose the right mode, set the timer, wait for the end of the program and enjoy a delicious, fragrant and sweet dessert.

Necessary ingredients for pitted apricot jam cooked in a slow cooker for the winter

• apricots - 2 kg
• sugar - 2 kg

Step-by-step instructions on how to make delicious winter apricot jam

1. Wash the apricots well in running water, dry them on a clean kitchen towel, remove the pits, and cut the flesh into slices.
2. Fold the pieces of fruit in a multicooker bowl, layering with granulated sugar.
3. Select the “Extinguishing” mode on the display, close the lid tightly and set the timer to 1 hour. After half an hour, pause, open the lid, mix the fruit mass, close again and continue cooking.
4. When the program runs and the unit turns off, select the "Steaming" mode, bring the mass to a boil, boil for 1 minute and immediately turn it off.
5. Pack hot in dry, sterile jars, tighten the lids, turn over, wrap in a thick warm cloth and leave to cool completely.
6. Store in basement or cellar.

Thick homemade apricot jam - grandmother's recipe

To make apricot jam thick, you need to make it without water. At least that's what the recipe used by our grandmothers says. For cooking, you need only the fruits themselves and granulated sugar. The syrup for the bundle is prepared from apricot puree, and then pieces of fruit are boiled in it until cooked. This gives the dessert a dense, almost honey-like texture.

Essential Ingredients for Thick Homemade Apricot Jam

• apricots - 3 kg
• sugar - 3 kg

Step-by-step instructions for grandmother's recipe for making thick apricot jam

1. Wash the ripe apricots, dry them, remove the pits and sort them out, dividing roughly in half into softer ones and those that are denser.
2. Pass the soft ones twice through a meat grinder with a fine mesh to get a liquid homogeneous puree.
3. Cut dense fruits into large pieces, sprinkle with half a portion of sugar and leave for 3-4 hours to let the juice flow.
4. Mix the fruit puree with the remaining sugar and put on the stove. Cook over low heat, stirring constantly until the sugar is completely dissolved. Remove the emerging foam regularly.
5. When the semi-finished product boils, add the apricot pieces and the released juice, mix gently, reduce the heating level to a minimum and cook for about 25-30 minutes. Make sure that the mass does not stick to the bottom. To do this, stir the jam in a timely manner with a wooden spoon or spatula.
6. When hot, lay out in sterilized dry jars, roll up under tin lids, cover with a thick cloth and cool to room temperature.
7. Put away for storage in the pantry.

How to make apricot jam with gelatin in a bread machine - recipe with photo

Modern household appliances make life much easier and help you quickly, effortlessly make delicious and healthy meals at home. But the functions of "smart" machines are not limited to this. Kitchen units also cope with more complex tasks, for example, with the preparation of winter preparations.

This recipe tells how to cook into apricot jam not in a traditional pan, but in a bread machine. The composition includes edible gelatin, thanks to which the dessert acquires a pleasant density and is easily spread on bread, cookies or biscuits.

Necessary ingredients for making jam with apricots and gelatin in a bread machine

• apricots - 2 kg
• sugar - 2 kg
• gelatin - 100 g

Step-by-step instructions for the recipe for jellied apricot jam

1. Sort ripe, sweet apricots. Thoroughly wash dense, not crushed fruits, dry them on a paper towel, remove the bones, remove damaged or rotted places, and scroll the pulp through a meat grinder with a large mesh.
2. Mix sugar with gelatin, pour into the fruit mass, mix very well with a wooden spoon, cover with a clean kitchen towel and leave overnight at room temperature.
3. In the morning, mix the semi-finished product again, put it in the bowl of the bread machine, select the “Jam” mode in the menu and cook for an hour and a half.
4. When hot, spread the dessert in dry, sterilized jars and seal tightly with lids. Until winter, store in a cellar or basement, making sure that direct sunlight does not fall on the jam.

Simple apricot jam with orange and gelatin for the winter - recipe with photo

How to make apricot jam with orange for the winter, a simple recipe with a photo will tell. A delicacy cooked in this way will be quite dense due to the gelfix included in the composition and is suitable not only for use as a sweet dessert, but also for use as a filling for homemade baking.

Essential Ingredients for Easy Apricot Jam Boiled with Gelatin and Oranges

• apricots - 2 kg
• sugar - 1 kg
• oranges - 2 pcs
• water - 400 ml
• gelfix - 2 sachets

Step-by-step instructions on how to make delicious jam with apricots and orange for the winter

1. Sort apricots, take only very ripe fruits without visible damage, wash thoroughly in running water and put in a colander to dry. Then cut in half and remove the bones.
2. Rinse oranges, pat dry with a paper towel, cut into pieces of arbitrary shape and pass through a meat grinder together with apricots.
3. Pour fruit and citrus puree into a deep enameled pan, pour in water, add gelfix combined with two tablespoons of sugar and mix very well.
4. Place the container on the stove and bring to a boil over medium heat. When the mass begins to boil, add the remaining sugar, reduce the heat, mix again and wait again until the workpiece begins to boil.
5. Boil the jam for 3-4 minutes, regularly removing the foam that comes out, then remove from the stove, pour into sterilized jars, roll up under tin lids, cover with a warm blanket and wait until the product has cooled down.
6. Until winter, store in a pantry or basement where sunlight does not penetrate.

Delicious apricot jam with orange and lemon - a recipe for cooking in a slow cooker

Rich and bright apricot jam with orange and lemon can be prepared in a slow cooker. The recipe is quite simple and does not require much effort. The finished delicacy turns out to be very unusual due to the original combination of the sweet taste of apricots with the piquant sourness characteristic of citrus fruits. The consistency of the delicacy resembles a dense marmalade, and vanilla, which is part of the composition, gives the aroma exquisite shades.

Necessary ingredients for making jam with apricots, oranges and lemons in a slow cooker

• apricots - 1 kg
• sugar - 400 g + 3 tbsp
• orange - 1 pc.
• lemon - 1 pc.
• vanilla - 1/3 tsp
• water - 1 l

Step-by-step instructions on how to make delicious jam from oranges, apricots and lemon

1. Wash ripe but firm apricots and citrus fruits thoroughly in running water and dry on a paper towel.
2. Divide dry apricots into halves, remove the pit, cut into large cubes of the same size, sprinkle with sugar, mix gently and leave for 2-3 hours so that the fruit is saturated with quality.
3. Carefully remove the skin from the lemon and orange, and cut the flesh into squares, sprinkle with 3 tablespoons of sugar combined with vanilla, and mix very well.
4. Put all the ingredients in a multi-cooker bowl, mix gently again with a wooden spoon and pour water at room temperature so that it covers the contents by about 0.5 centimeters.
5. Cover with a lid, set the “Baking” mode on the menu display and cook the jam for at least 60 minutes.
6. When the water is almost completely evaporated, and the fruit mass acquires a dense thick consistency, turn off the unit. Arrange the finished product in dry, sterilized jars, cork with lids and leave on the kitchen table until completely cooled.
7. Store in a cool place, protected from sunlight.

Apricots in jelly

Recipe for an unusual preparation for the winter: fragrant apricots in delicate jelly

The preparation time for this is one day. Choose ripe but firm and firm fruits. It is advisable to choose a variety of apricots that do not have unpleasant hard veins. sterilize jars in advance. It is better to roll the jam into half-liter ones.

The jam turns out to be very fragrant and tender with delicious jelly instead of liquid juice. Suitable both for decoration and as an independent dessert for tea.

Apricot Jelly Ingredients:

• 1.5 kg apricots (weight indicated already peeled)
• 700-750 g of granulated sugar
• 45-50 g gelatin

Harvesting apricots in jelly for the winter

Wash the apricots thoroughly and pat dry on a clean kitchen towel. Then separate the bones, carefully opening the fruits so that the halves remain intact.

Put the prepared apricot slices into a large container (basin or pan) in which you will prepare jelly. Sprinkle the apricots with sugar.

It is not necessary to mix the apricot slices, but it is necessary to shake gently from time to time so that the sugar is evenly distributed and does not crumble to the bottom. Leave it like this for 5-7 hours. During this time, the apricots will release juice.

When the sugar is almost completely dissolved, mix the apricot slices with your hands.

Sprinkle gelatin on top, trying to cover the apricot slices in an even layer. Mix gently with your hands and leave on the kitchen counter for about 2 hours until the gelatin dissolves. stir the slices from time to time.

Arrange apricots with gelatin in sterilized jars and cover with seaming lids. Set the jars in a saucepan, laying a clean cloth or thin towel, pour water just above half the jar, bring to a boil and sterilize no more than 15 minutes.

Attention! When putting the apricots into the jars, leave a little space, as they rise during the boil.

At the end of sterilization, the jars are taken out of the pan one by one and rolled up. Then they need to be turned over and set on a towel. During the time that the apricots in the jelly harden, they need to be turned over several times from the lid to the bottom so that they are evenly distributed over the jar. If this is not done, the apricots will rise up and the jelly will remain at the bottom, which does not affect the taste.

Bon appetit!

Apricot jam is appreciated for its taste and sunny mood. Apricot jam remarkably warms in winter with its extraordinary aroma, delicate taste and lightness. But sometimes, due to the special juiciness of apricots, the jam turns out to be quite liquid. But this can be eliminated by adding gelatin. In this recipe for apricot jam, gelatin is added to give the jam a thicker consistency. You can adjust the density of the sweet preparation with the help of gelatin or by increasing the sugar rate in the recipe by 2 times. In addition to jam, you can prepare apricots in syrup.

Ingredients for preparing the dish "Apricot jam with gelatin":

Apricots - 1 kg;

Sugar - 800 g;

Instant gelatin - 3 tbsp. spoons;

Water - 100 ml.

Recipe for apricot jam with gelatin:

First - water procedures, in cold water we wash the apricots clean. Then we get rid of the seeds, put the pulp in a large bowl. If the bones are difficult to separate from the pulp, you can carefully cut off the soft parts and discard the stone. Sprinkle all the pulp with sugar, mix gently. You will immediately notice how much juice appears. Now you should leave the “blank” for several hours, about 2-3, so that more juice appears and the sugar melts a little.

The first time we cook the jam for no more than 30 minutes, bring to a boil over medium heat, and then reduce the heat to slow. Cool the jam or, if there is time, leave it for a day.

The second time we cook apricot jam for 20 minutes, be sure to remove the foam. And we chill again.

Dilute instant gelatin with cold water, without stirring, leave to swell.

Boil the jam for the third time for 15 minutes, then pour the dissolved gelatin, mix and keep on very low heat for another 2-3 minutes.

Apricot jam with gelatin turns out to be quite thick, but not like jelly. By consistency, this blank is a cross between jelly and jelly, it is suitable for making all kinds of pastries, or as an independent treat-dessert.

We close this jelly jam hot. We pre-sterilize the jars or heat them in an open oven at 200C for 3-4 minutes. Cans can be rolled up with lids using an automatic or semi-automatic key. And if you want to simplify your task, then use plastic lids that you need to dip in boiling water for 10-20 seconds and then quickly close or jars.

By the way, apricots quite quickly and greatly lower blood pressure, so try to help yourself and treat this jam in reasonable doses.

Easy, as well as insanely delicious blanks for you!

Cheddar

Level 3 cook

Description: Cheddar is the most classic British cheese. According to Indian scientists, it is the most useful variety of cheese. Pavel Chechulin's recipe.

Purpose:
For breakfast: Quick breakfast
For lunch: For a snack
For dinner: For a snack

Cheddar Ingredients:

• Milk - 5 l
• Rennet extract
• Sourdough (mesophilic)
• Calcium chloride - 1 g
• Salt - 2 tbsp. l.

Cheddar Recipe:

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Apricot jelly is a delicious tender delicacy. Suitable as an independent dessert, used in the design of cakes and other dishes. You can cook it for the future, in the summer there is an abundance of apricots. Apricots themselves are sunny fruits that have a lot of useful substances and charge you with a good mood. Sweet, juicy, with a peculiar bright taste, and they are also very tender and beautiful in appearance. Jelly from them also turns out pretty, orange, joyful. Preparing it is not difficult at all, you need to take into account a few simple points.

Basic principles for making apricot jelly

For jelly, you need to choose fairly ripe, bright fruits with juicy pulp. They melt well.

Jelly can be prepared natural or, more often, with the addition of certain gelling agents.

In addition, sugar is added to apricots in various proportions.

gelling agents- gelatin, agar-agar, pectin, gelfix. Currently, sugar is also being produced, which already contains such substances in its composition. It is very convenient for making apricot jelly.

Apricot jelly can be combined - with the addition of other fruits, berries.

The cooking method is simple: apricots are prepared, boiled, rubbed or crushed with a blender, sugar is added.

Preparation consists in selecting high-quality fruits that are washed and pitted.

More often it is required to remove the skin from the fruit so that it is not felt in the tender jelly. However, you can do without it, a blender will help to grind apricots into a single mass, even with skins.

At the end, boiled apricots are combined with prepared gelatin, heated without boiling, and poured into storage. If the addition of gelling agents is not expected, they simply boil and pour.

It is better to store in a cool place.

A simple apricot jelly recipe

This is the basic recipe for making apricot jelly. The dish turns out tasty and pleasant in every way. There are no additives here, just fruits, sugar and water. This jelly is more like jam, but it has the desired structure due to a certain content of gelling substances in the fruit itself.

Ingredients

Approximately two kilograms of ripe apricots

A glass - one and a half water

Half a kilo or more of sugar.

Cooking method

Rinse the apricots, remove the pits, cut in half.

Fold in a container for cooking and keep over medium heat until completely softened - at least 20 minutes.

Allow the mass to cool slightly and rub through a sieve.

Put the resulting juice back on the fire, boil until the volume is reduced by a third.

In portions, add sugar at the rate of half a kilogram per liter of juice.

Dissolve the sugar over low heat, let it boil, try to see if it will gel - drop it on a plate and let it cool.

When the jelly is ready, pour it into jars. If the quantity is large and long-term storage is planned, especially outside the refrigerator, it is better to sterilize the products. Roll up jars, cool, put away for storage.

Apricot jelly with gelatin

It is not always possible to obtain jelly of the desired consistency from natural apricot juice. Rather, it will resemble apricot jam. If real jelly is required, it is better to add special substances. How to do this - there is an instruction on a pack of agar-agar, pectin, gelfix. The dosage of sugar is also usually indicated there. This is a standard recipe that uses plain gelatin.

Ingredients

Kilogram with small apricots

A pack of gelatin - 20 grams

Two cups of sugar - maybe more

Glass of water.

Cooking method

Soak gelatin in half a glass of water.

Sort apricots, rinse, remove pits, cut in half.

Put in a saucepan, pour half a glass of water and put on a small fire.

After about half an hour, the apricots will be completely soft.

Rub them through a sieve. You can just beat with a blender, but then the jelly will be with tangible pieces of skin and pulp.

Heat gelatin until dissolved and pour into puree, stirring well.

Heat to a temperature of about 80-90 degrees, avoiding boiling.

Pour into jars or molds, after cooling, put away for storage.

Dried apricot winter jelly

If in the winter “non-apricot” season you want apricot jelly or it is necessary for some recipe, dried apricots can always help out. These are dried apricots. A little water and heat - and now juicy fruits for jelly are ready.

Ingredients

A glass of dried apricots

3 cups water - not counting the water for the agar agar

Half a glass of sugar

half a lemon

Medium piece of agar agar.

Cooking method

Divide agar-agar into pieces and soak for a quarter of an hour.

Rinse dried apricots, put in a cooking container, add apricots and boil for about twenty minutes. Time to determine the softening of dried apricots.

Squeeze juice from lemon.

Rub the dried apricots together with the liquid through a sieve.

Add sugar, lemon juice, agar-agar to the resulting puree, put on the stove. The liquid should be about half a liter. If not enough, add water, after boiling it.

Heat the mass until all solid components are dissolved. Do not boil.

Pour into molds and refrigerate. The jelly usually hardens well within an hour.

Apricot jam jelly: another option if there is no fruit on hand

Apricot jelly can be made from dried apricots, or you can make jam. When it is not possible to use fresh apricots, a harvest from the cellar will do. By the way, the jelly turns out to be delicious, and it is even easier to cook it - after all, the fruits have already undergone heat treatment. It remains to give them a jelly-like state.

Ingredients

Half a liter of apricot jam

Pack of gelatin 20 grams

Half a glass of water - possibly more if the jam is too thick.

Cooking method

Pour gelatin with half a glass of water, let it swell.

Apricot jam - it should be without nucleoli, or you need to choose them then - it’s good to punch with a blender to a puree state.

Put warm.

Melt the gelatin, but do not boil.

Pour melted gelatin into warm apricot puree, stir.

If necessary, add a few tablespoons of water - not raw, always boiled.

Heat the mixture to a hot state, but in no case boil.

Remove from heat, pour into a mold or several molds.

If the jam was with nucleoli, you can put them in jelly or decorate it after hardening.

Refrigerate.

Apricot and orange jelly dessert

This recipe involves the preparation of a dessert dish that is served immediately. However, if such jelly is to your taste, you can make it in larger quantities and stock up for future use. The bright taste and aroma of orange perfectly fits the delicate texture of apricot jelly, saturating and enriching it. Cooking does not require much effort and expensive products.

Ingredients

600-700 grams of apricots

two oranges

Two cups of sugar - brown is good, but regular is fine too

Two packets of gelatin but 20 grams

Half a glass of water.

Cooking method

Wash the apricots, peel them, immerse them in boiling water for a couple of minutes - after that they are well cleaned. Remove bones.

Rinse and peel oranges. Squeeze out the juice.

Apricots are thoroughly chopped with a blender, adding orange juice.

Pour sugar into the resulting mass and hold on fire until boiling.

Stir to dissolve sugar. Boil five minutes.

Soak gelatin in water first. After about half an hour, heat in a water bath or in a microwave until the gelatin dissolves, but do not boil.

Mix slightly cooled, but still hot apricot puree with gelatin.

Pour into molds or large molds, refrigerate.

When the jelly hardens, serve with whipped slicks.

Spicy dessert: apricot and peach jelly with ginger in champagne

This dish is hardly suitable for storage for future use, although if you replace champagne with water, you can make a delicious preparation. Apricots and peaches go great together. And in this recipe, the use of champagne, pepper and ginger creates a very special dessert. Ginger gives a spicy pungency. And for those who do not imagine spicy desserts, pepper can be excluded - ginger will be enough for originality.

Ingredients

3-4 large peaches

5-6 apricots

20-30 grams of ginger root

Half a small hot peppercorn

A glass - one and a half sugar

bottle of champagne

A bag of gelatin 20-25 grams.

Cooking method

Fruit is better to take not overripe, a little hard. Wash, remove bones, cut into pieces.

Soak the gelatin while the fruit is cooking, it will swell.

Remove skin from ginger, finely chop.

Remove the seeds from the pepper and also cut into pieces.

Pour a glass of champagne into a cooking container, add sugar, put ginger and pepper and boil for several minutes.

Add pieces of fruit and hold on fire for a couple more minutes to start boiling.

Melt the gelatin and pour, stirring, into the slightly cooled mixture of fruits and shaman.

Pour the rest of the champagne from the bottle, stir well and refrigerate to set.

Serve as a dessert for adults.

Tricks and secrets of making apricot jelly

When rubbing cooked apricots through a sieve, residues are formed. You can not rub down to some skins, leave a little pulp and use it for baking stuffing, mixing with sugar.

Spices can be added to apricot jelly - cloves, cinnamon, citrus zest, allspice. Put them at the stage of heating the mashed product with sugar. Remove spices when pouring jelly into jars or molds. Although you can leave a clove inflorescence or a piece of dry cinnamon in a jar - it will be more fragrant.

By itself, jelly is designed for short-term storage. If you plan to make a harvest for the winter, it is better to sterilize the jelly poured into jars.

A less expensive method of pasteurization is also suitable - the jars are placed in a container with hot water and kept for 10-15 minutes at a temperature close to boiling. Then they are taken out of the water, corked and cooled.

In any case, it is necessary to pour the jelly into storage in dry pre-sterilized jars. Cover with the same lids.