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.
11K 1 5
Last modified on: July 16th 2023
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 18 min. | 2 hours | 35 min. | 2 hours 53 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,826 Kcal or 16,019 Kj | 11 gr | 946 gr | 0 gr |
| 191 % | 4 % | 89 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 208 Kcal or 871 Kj | 1 gr | 51 gr | 0 gr |
| 10 % | <1 % | 5 % | 0 % |
| Per jars | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 765 Kcal or 3,203 Kj | 2 gr | 189 gr | 0 gr |
| 38 % | 1 % | 18 % | 0 % |
How much will it cost?
- For 5 jars : 7.28 €
- Per jars : 1.46 €
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: You can check-out other recipes which use it, like for example: Dried apricots, Apricot and pistachio clafoutis, Crisp apricot and pistachio tart, Apricot jam with vanilla, Apricot and almond cream tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tart Tatin, Little chocolate and hazelnut fondants, Apple macaronade, Caramelized apple rice pudding, Crème caramel, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Jelly-style plum jam, Quince jelly, Apricot jam with vanilla, Windfall apple jelly, ... All |
Other recipes you may also like
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...242K4.9 23 min. October 13th 2010
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.345K4.0 1 hour 11 min. February 21th 2011
Caramelised apple pie
Apple pie made with caramelised apples.248K4.3 1 hour 55 min. September 11th 2018
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .320K4 2 hours 30 min. July 4th 2018
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your 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.