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Apricot jelly

Name: Apricot jelly
Prep time: 2 h 18 min
Cook time: 35 min
Total time: 2 h 53 min
Yield: 5 jars
Cuisine: French
Ingredients: 1 kg apricots; 800 g caster sugar; 40 g jam gelling agent; ½ lemon

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.

38 K 5/5 (1 reviews)

2 hours 55 min. difficulté

Easy

7.30 €

5 jars

4 Ingredients

Last modified on: July 16^th 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

Times for this recipe

Preparation: 20 min.

Resting: 2 hours

Cooking: 35 min.

All in all: 2 hours 55 min.

When should you start or finish this recipe?

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).

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:

Stage 7 - ⌛ 2 min.

Take 2 tablespoons of sugar and mix with 40 g jam gelling agent in a small bowl.

Set aside.

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.

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 %