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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 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

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 ... ?
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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).

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 80 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 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.

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 %

% 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 10 jars : 14.56 €
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: Apricot jam with vanilla, Dried apricots, Crisp apricot and pistachio tart, Apricot and almond cream tart, Stewed apricots, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla sugar, Coconut-vanilla cream for Elsa , Peach and verbena feuilleté, Tarte Normande, Little chocolate and hazelnut fondants, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Quince jelly, Jelly-style plum jam, Blackcurrant jelly, Blackberry and almond fondant tart, Fruit paste : Blackcurrant, ... All

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