6 Best Recipes for Making Apricot Jam with Gelatin for the Winter

Apricot jam made with gelatin will give the dessert a jelly-like consistency. The fruit can be blended or ground in a meat grinder. The result won't be jam, but a true amber-colored honey. Furthermore, the skins won't be noticeable in this dessert. You can preserve the apricots whole or in slices, and add gelatin to the syrup.

The intricacies of making jelly-like apricot jam

Ripe apricots can be used to make a delicious jelly-like jam for the winter. This dessert contains only two ingredients: sugar and apricots. The ingredients are taken in equal quantities. The jam is made from whole apricots (pre-pierced with a toothpick) or from slices.

You can make jam from pureed fruit. Use a meat grinder or blender for grinding. Cook the dessert in an enamel saucepan for 30-60 minutes. You can also make jam using the "5-minute method," which involves cooking for 3-5 days, 5-minute intervals. For a thicker dessert, add gelatin toward the end of cooking. Pre-soak the gelatin in cold water for 35 minutes to allow it to thicken.

Preparing the necessary ingredients

To make jam, you need to buy fruit in the summer. It's best to choose ripe, sweet apricots. Before cooking, wash them, sort them, and discard any rotten, diseased, or insect-infested fruits. For jam, puree the fruit in a blender, removing the pits first.

You can make jam from whole apricots or halves. However, in this case, the apricots should have a firm texture. Overly ripe and soft apricots may become mushy during cooking.

Whole fruits can be pricked with a toothpick to help them absorb the juice and prevent them from cracking.

Selection and sterilization of containers

Puréed jam is best stored in 0.5-liter jars. For jam made from whole or halved fruit, you can use 1- or 2-liter jars. The jars should be pre-washed, wiped with baking soda, rinsed with boiling water, and sterilized over steam for 5 minutes. Seal the jars with metal or twist-off lids. They should also be wiped with baking soda and rinsed with boiling water.

Delicious recipes with step-by-step preparation

There are many recipes for making apricot dessert. There are two ways to achieve a gelatinous consistency: puree the fruit, adding an equal amount of sugar, and simmer until thickened (45 minutes), or use a gelatin additive.

Jam from ripe apricots with gelatin

Compound:

• 1 kg apricot halves;
• 950 g sugar;
• 18 g gelatin;
• 120 ml of water.

How to cook:

• make puree using a blender;
• add granulated sugar;
• Place the pan with the fruit mixture on the stove and cook for 35 minutes after boiling;
• Dissolve gelatin in cold water, leave to swell for 35 minutes;
• pour in the gelatin mass at the very end of cooking;
• Bring the jam to a boil, boil for 3 minutes and pour hot into jars.

Amber apricot jam in gelatin

Ingredients:

• 1 kg of apricots;
• 850 g sugar;
• juice of one lemon;
• 18 g gelatin;
• 120 ml of water.

How to cook:

• Cover the apricot halves with sugar, sprinkle with lemon juice, and leave for 5 hours;
• when the fruit releases liquid, place the pan on the stove;
• if there is not enough juice, you can add a little water;
• the fruits are cooked after boiling over low heat for 35 minutes;
• The gelatinous substance is dissolved in cold water and poured into the fruit dessert at the end of cooking;
• Bring the mixture to a boil, boil for 3 minutes and pour hot into jars.

Cooking in a multicooker

Compound:

• 1 kg apricot slices;
• 1 kg of sugar;
• 15 g gelatin;
• 120 ml of water.

How to cook:

• Use a blender to make a puree and pour it into the multicooker bowl;
• add granulated sugar;
• set the “Stewing” mode for 45-55 minutes;
• soak gelatin;
• pour it into the hot mixture and simmer for another 3 minutes;
• Pour the finished dessert into jars.

Recipe for a bread machine

Ingredients:

• 1 kg apricot slices;
• 1 kg of sugar;
• 30 ml lemon juice.

How to cook:

• Place apricot slices into the bread machine container;
• add granulated sugar and lemon juice;
• set the “Jam” mode and cook for 1 hour;
• Pour the finished dessert into jars.

Aromatic jam made from oranges, apricots and lemon

Compound:

• 1 kg of apricots;
• 960 g sugar;
• 3 oranges;
• 1 lemon;
• 18 g gelatin;
• 120 ml of water.

How to cook:

• Place apricot slices, peeled and film-free orange slices in a blender;
• grind the ingredients, add granulated sugar, add lemon juice;
• place the pan on the stove and cook on low heat after boiling for 35 minutes;
• Dissolve the gelatin in cold water, add it to the puree at the very end, bring to a boil again and cook for 3 minutes.

An unusual recipe with cherries and wine for the winter

Ingredients:

• 700 g apricots;
• 300 g cherries;
• 1 kg of sugar;
• 50 ml of wine;
• 120 ml of water;
• 18 g of gelatin

How to cook:

• Sprinkle apricot slices and whole cherries with wine, sprinkle with granulated sugar, and leave for 5 hours;
• when the fruit starts to release juice, place the pan on the stove;
• cook after boiling for 25 minutes;
• dissolve gelatin in cold water;
• Add the gelatin mixture at the end and cook the mixture for another 3 minutes.

Specifics of storage of finished products

Jars of the dessert can be kept at room temperature if the jam has been boiled for about 30 minutes. It's best to store the jam for the winter in a cellar or cool pantry.

Once a jar of jam has been opened, it should be refrigerated and the contents eaten within 1 week.

Fruit dessert can be stored in an airtight, sealed container for no more than one year.