Apricot jam with gelatin is very tasty and incredibly aromatic. In consistence, it resembles a homogeneous jelly of bright orange color and even in winter such a treat will remind you of a warm sunny summer.
Recipe for apricot jam with gelatin
Ingredients:
- sugar - 2 kg;
- Apricots ripe - 2 kg;
- instant gelatin - 80 g.
Preparation
For the preparation of apricot jam, the fruit is thoroughly rinsed, cleaned of seeds and grinded through a meat grinder. The resulting mashed potatoes are placed in a basin and covered with sugar and instant gelatin. Stir thoroughly and leave the mash stand for about 8 hours at room temperature. After this, put the container of fruit on a slow fire, bring to a boil and cook for 5 minutes, stirring constantly. Ready to put hot jam into sterilized jars , roll up and let it cool down completely. We keep a treat in the refrigerator or any other cool place.
Apricot jam for the winter with gelatin
Ingredients:
- apricots - 2 kg;
- lemon juice - 0.25 c .;
- water filtered - 0,5 items;
- sugar - 4 items;
- dry gelatin - 2 tbsp. spoons.
Preparation
Fruit washed, take out gently bones and cut into small slices. Banks are washed, sterilized and left to cool. Now mix sugar with water, add lemon juice and gelatin. Pour the resulting mixture of fruit mass, pour it into a saucepan and bring to a boil. Hot jam is poured into cans, covered with lids, cooled and stored for storage in the cellar.
The recipe for apricot jam in the multivariate
Ingredients:
- ripe apricots - 500 g;
- sugar - 500 g;
- gelatin - 5 g;
- lemon juice - 1 tsp.
Preparation
Apricots are thoroughly washed, we divide them into halves, we take out the stones and spread the fruit in the bowl of the multivark. We fall asleep with sugar, dry gelatin, mix and cover the device with a lid. We set the program "Baking" and mark exactly 50 minutes. Periodically stir the delicacy, and 10 minutes before the end of the regime, add a spoonful of fresh lemon juice and mix thoroughly. After the sound signal, transfer the hot apricot jam into clean jars and sterilize them in the oven for about an hour. The lids are boiled in a ladle, and then dried on a grate. Close the jars tightly and turn the bottom up, leaving them so until completely cooled.