Apricot jelly
An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking.
The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.
The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.
22 K 5/5 (1 reviews)
2 hours 55 min.
Easy
5 jars
4 IngredientsLast modified on: July 16th 2023
For 5 jars, you will need:
- 1
1 kg apricots - 2
800 g caster sugar - 3
40 g jam gelling agent - 4
½ lemon (optional) - Total weight: 1,840 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 35 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 hours
Prepare 1 kg apricots, cut the quarters or small pieces, and pour them into a large saucepan with 3 or 4 tablespoons of 800 g caster sugar.
Mix and leave to stand for 1 or 2 hours (this can be done the day before).
Mix and leave to stand for 1 or 2 hours (this can be done the day before).
Stage 2 - 10 min.
Place the pan over medium heat and bring to the boil.
Stage 3 - 5 min.
Leave to simmer for 5 minutes.
Stage 4 - 5 min.
Then run through the food mill...
Stage 5
...to remove all skin.
Stage 6 - 5 min.
Pour the apricot pulp back into the saucepan, weigh to see how much pulp you have, then return to the heat to bring to the boil.
After weighing, make sure you have the right fruit-sugar-gelling agent ratio. If you don't have 800g of apricot pulp at this point in the recipe, recalculate the correct weights with this little calculator:
After weighing, make sure you have the right fruit-sugar-gelling agent ratio. If you don't have 800g of apricot pulp at this point in the recipe, recalculate the correct weights with this little calculator:
Stage 7 - 2 min.
Stage 8 - 2 min.
Pour all the remaining sugar into the pan and whisk to combine.
Stage 9 - 7 min.
Bring back to the boil, and boil for about 3 minutes.
Stage 10 - 1 min.
Squeeze the ½ lemon juice into the saucepan and whisk to bring out the apricot flavour.
Stage 11
Add the sugar+gelling agent mixture, whisking to combine.
Stage 12 - 8 min.
Bring to the boil one last time, then boil for about 4 minutes.
Stage 13 - 4 min.
Pour the hot jelly into jars.
Stage 14 - 4 min.
Close the lids, then turn the jars upside down, to force any air remaining in the jar through the burning jelly.
This sterilizes the jar of jelly and keeps it out of the fridge.
This sterilizes the jar of jelly and keeps it out of the fridge.
Stage 15
Allow to cool before storing in a cupboard or a cool, dry place.
Remarks
You can mix and match this recipe by blending apricots with other seasonal fruits, such as peaches.
Keeping: Several months in jars.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 950 RDI=90 % | 0 | 3,830 RDI=190 % | 16,020 RDI: 190 % |
| Per 100 g | 0 | 50 RDI=5 % | 0 | 210 RDI=10 % | 870 RDI: 10 % |
| Per jars | 2 RDI=1 % | 190 RDI=20 % | 0 | 770 RDI=40 % | 3,200 RDI: 40 % |
How much will it cost?
- For 5 jars : 7.30 €
- Per jars : 1.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apricots
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Apricot jam with vanilla, Apricot and pistachio clafoutis, Dried apricots, How to prepare apricots, ... See them all 10
Caster sugar
Like these other recipes: Antoinette's caramelized apple cake, Bonnevaux apple tart, Brioche dough, Oaty walnut cake , Grapefruit cake, ... See them all 361
Jam gelling agent
Like these other recipes: Blackberry and almond fondant tart, Apple paste, Dandelion flower jelly, Quince jelly, Apricot jam with vanilla, ... See them all 10
Other recipes you may also like
Comtoise tart for Seàn
This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious!March 10th 202182 K4.2 1 hour 50 min.
Quick Strawberry Millefeuille
A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc. In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light...May 3rd 201569 K3 50 min.
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.June 21th 201581 K5 25 min.
Flognarde
Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since...December 30th 201986 K4 50 min.
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.January 10th 202133 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.