1,505 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

26 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 this recipe: I want to make it (382×) I made it (366×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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 these quantities to make:

5 jars 10 jars 15 jars

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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)

Other recipes you may also like

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020533 K 44.2 14 hours 30 min.

Poaching syrup

Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2^nd 2012298 K5 15 min.

How to prepare courgettes

Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
June 8^th 2011285 K 13.8 30 min.

Poire Belle Hélène

Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
November 22^th 202383 K4.7 20 min.

Smoked eggs

This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".
March 15^th 201572 K4.9 12 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.