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 15 jars, you will need:
- 1
6 lb + 9.6 oz apricots - 2
5 lb + 4.5 oz caster sugar - 3
4.2 oz jam gelling agent - 4
2 lemon (optional)
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 6 lb + 9.6 oz apricots, cut the quarters or small pieces, and pour them into a large saucepan with 3 or 4 tablespoons of 5 lb + 4.5 oz 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 2 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 |
| 11,478 Kcal or 48,056 Kj | 32 gr | 2,838 gr | 0 gr |
| 425 % | 9 % | 198 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 208 Kcal or 871 Kj | 1 gr | 51 gr | 0 gr |
| 8 % | <1 % | 4 % | 0 % |
| Per jars | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 765 Kcal or 3,203 Kj | 2 gr | 189 gr | 0 gr |
| 28 % | 1 % | 13 % | 0 % |
How much will it cost?
- For 15 jars : 21.84 €
- 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: Apricot and almond cream tart, Apricot jam with vanilla, Dried apricots, Stewed apricots, How to prepare apricots, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, "Psychedelic" sandwich bread, Mini palmiers, Breton sablé biscuit dough, Macaronade mixture, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Fruit paste : Blackcurrant, Windfall apple jelly, Apple paste, Quince jelly, Apricot jam with vanilla, ... All |
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.608K 24.4 2 hours 34 min. June 26th 2019
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.217K4.2 37 min. February 21th 2011
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 3rd 2020
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.323K5 1 hour 21 min. October 3rd 2010
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.276K4.3 2 hours 38 min. March 26th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)
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.