Apricot jelly


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.
11K 1 5
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Last modified on: July 16th 2023

Keywords for this recipe:
For 5 jars, you will need:

Change these quantities to make: 5 jars 10 jars 15 jars
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
18 min.2 hours35 min.2 hours 53 min.
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Step by step recipe


Stage 1 - 2 hours
Apricot jelly
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.
Apricot jelly
Place the pan over medium heat and bring to the boil.

Stage 3 - 5 min.
Apricot jelly
Leave to simmer for 5 minutes.

Stage 4 - 5 min.
Apricot jelly
Then run through the food mill...

Stage 5
Apricot jelly
...to remove all skin.

Stage 6 - 5 min.
Apricot jelly
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:

Apricot pulp : grams

Stage 7 - 2 min.
Apricot jelly
Take 2 tablespoons of sugar and mix with 40 g jam gelling agent in a small bowl.

Set aside.

Stage 8 - 2 min.
Apricot jelly
Pour all the remaining sugar into the pan and whisk to combine.

Stage 9 - 7 min.
Apricot jelly
Bring back to the boil, and boil for about 3 minutes.

Stage 10 - 1 min.
Apricot jelly
Squeeze the ½ lemon juice into the saucepan and whisk to bring out the apricot flavour.

Stage 11
Apricot jelly
Add the sugar+gelling agent mixture, whisking to combine.

Stage 12 - 8 min.
Apricot jelly
Bring to the boil one last time, then boil for about 4 minutes.

Stage 13 - 4 min.
Apricot jelly
Pour the hot jelly into jars.

Stage 14 - 4 min.
Apricot jelly
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
Apricot jelly
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,826 Kcal or 16,019 Kj11 gr946 gr0 gr
191 %4 %89 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
208 Kcal or 871 Kj1 gr51 gr0 gr
10 %<1 %5 %0 %
Per jars
Energetic valueProteins CarbohydratesFats
765 Kcal or 3,203 Kj2 gr189 gr0 gr
38 %1 %18 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 5 jars : 7.28 €
  • Per jars : 1.46 €

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)
ApricotsApricots: You can check-out other recipes which use it, like for example: Crisp apricot and pistachio tart, Stewed apricots, Apricot jam with vanilla, Apricot and pistachio clafoutis, How to prepare apricots, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Baked Alaska, Cannelés, Pink Reims biscuits, Vanilla ice cream, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Quince jelly, Blackberry and almond fondant tart, Apple paste, Jelly-style plum jam, Apricot jam with vanilla, ... All
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