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 10 jars, you will need:
- 1
2 kgs apricots - 2
1 kg 600 g caster sugar - 3
80 g jam gelling agent - 4
1 lemon (optional) - Total weight: 3,680 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 2 kgs apricots, cut the quarters or small pieces, and pour them into a large saucepan with 3 or 4 tablespoons of 1 kg 600 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 1 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 |
| 7,652 Kcal or 32,037 Kj | 21 gr | 1,892 gr | 0 gr |
| 383 % | 8 % | 178 % | 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 10 jars : 14.56 €
- 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, Apricot and almond cream tart, Crisp apricot and pistachio tart, Stewed apricots, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Victoria pineapple and lime tarts, Chocolate mousse with hazelnuts, Apple confectioner's custard, Far Normandy-Brittany, ... All |
 | Jam 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, Blackcurrant jelly, Jelly-style plum jam, ... All |
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