Beautiful apricot jelly - a recipe for making apricot jelly for the winter.

To make this jelly with your own hands, it is not at all necessary to use ripe fruits. Not very mature ones are also quite suitable. The natural acidity of apricots will only improve the taste of the product.

How to make apricot jelly at home.

Prepare 1 kg of fruits by washing them thoroughly and removing damaged parts, as well as stems and seeds.

Pour the fruits prepared in this way into 2 glasses of water and cook until the apricots become soft.

Next, stop cooking, cool and pass the liquid obtained during the cooking process through cloth/gauze.

We put it on the fire and continue to boil so that 2/5 of the original volume remains. During the cooking process, do not forget to remove the foam.

Gradually add half a kilo of sugar and continue cooking until fully cooked. We check readiness by selecting a little hot jelly and pouring it onto a plate. If the jelly is thick and does not spill over the surface of the plate, you can stop cooking.

Hot jelly is poured into jars and they continue to pasteurize it, covering it with lids and placing the jars of jelly in a vessel with hot water up to 70 ° C. Jelly in half-liter jars should be pasteurized for about 8 minutes, and in liter jars for about 12 minutes at a temperature of 90 °C.

At the end of pasteurization, tightly roll up the jars with lids and leave to cool without turning them over.

Take the finished jelly to the cellar or put it in a cold chamber for storage.

This tasty and beautiful apricot jelly can be used as a delicious dessert on its own, as well as for making confectionery, sweet pancakes and mousses.