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.
34 K 5/5 (1 reviews)
2 hours 55 min.
Easy
5 jars
4 IngredientsLast modified on: July 16th 2023
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
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 35 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 950 RDI=90 % | 0 | 3,830 RDI=190 % | 16,020 RDI: 190 % |
| Per 100 g | 0 | 50 RDI=5 % | 0 | 210 RDI=10 % | 870 RDI: 10 % |
| Per jars | 2 RDI=1 % | 190 RDI=20 % | 0 | 770 RDI=40 % | 3,200 RDI: 40 % |
How much will it cost?
- For 5 jars : 7.30 €
- Per jars : 1.50 €
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
Like these other recipes: How to prepare apricots, Apricot jam with vanilla, Don't throw apricot stones away, Apricot and pistachio clafoutis, Late summer tart with plums and apricots, ... See them all 12
Caster sugar
Like these other recipes: Pistachio confectioner's custard, Nougatine, Strawberry, kiwi and mascarpone verrines, Madeleines, Flognarde, ... See them all 363
Jam gelling agent
Like these other recipes: Windfall apple jelly, Dandelion flower jelly, Passion fruit jellies, Jelly-style plum jam, Quince jelly, ... See them all 10
Other recipes you may also like
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016246 K3.7 1 hour 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012347 K 24 40 min.
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty. October 3rd 2010893 K3.8 6 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020416 K5 20 min.
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven. June 22th 2013451 K4.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a 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.