1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

14K 5/5 based on 1 reviews

Last modified on: July 16^th 2023

Keywords for this recipe:

For 5 jars, you will need:

1 1 litre apricots
2 800 ml caster sugar
3 40 ml jam gelling agent
4 ½ lemon (optional)

Change these quantities to make: 5 jars 10 jars 15 jars

Change measures: Metric

Metric weight Metric volumes

How long will 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 litre apricots, cut the quarters or small pieces, and pour them into a large saucepan with 3 or 4 tablespoons of 800 ml 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 ml 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

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 %

% 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)

	Apricots: You can check-out other recipes which use it, like for example: How to prepare apricots, Apricot and almond cream tart, Crisp apricot and pistachio tart, Stewed apricots, Dried apricots, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis batter, Grandma Solange's biscuits, French Family Cake, Stewed plums, Blackcurrant liqueur, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Windfall apple jelly, Jelly-style plum jam, Apricot jam with vanilla, Fruit paste : Blackcurrant, Apple paste, ... All

Other recipes you may also like

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
487K5 49 min. July 27^th 2013

Tartiflette

A personal version of a classic recipe from Savoy.
591K 14.6 1 hour 27 min. September 16^th 2019

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
258K 24 1 hour 35 min. February 21^th 2011

How to cook red meat properly

Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
463K2.7 1 hour 24 min. October 13^th 2010

News list of cooking-ez.com

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