Apricot Jelly
A simple jelly made from the juice of tinned apricots, perfect for using leftover syrup.
Ingredients
- 2 cups Apricot Juice (from tinned apricots) (Use the syrup from tinned apricots.)
- 1 cup Sugar (Adjust to taste depending on the sweetness of the apricot juice.)
- 1 tablespoon Powdered Gelatin (Or agar-agar for a vegetarian option.)
- 1 4 cup Cold Water (For blooming the gelatin.)
More recipes using Apricots
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A simple recipe for making apricot jam.
Fresh Apricot Jam
A classic Victorian-era style apricot jam that relies on a long maceration process to extract natural pectin and intensify flavor. Fresh, ripe apricots are peeled and steeped in sugar for twelve hours before cooking, ensuring a vibrant color and rich, concentrated fruit taste. This traditional method produces a luscious, translucent preserve perfect for spreading on toast or filling pastries.
Apricot Sauce
This simple Apricot Sauce recipe from 1900 offers a delightful taste of history with its sweet and tangy flavor. The sauce is made with dried apricots, water, and sugar, creating a rich and satisfying topping. Perfect for serving over ice cream, pancakes, or as a glaze for meats, this sauce adds a touch of elegance to any dish.
Decorated Tinned Apricots
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Instructions
- 1In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5 minutes to soften (bloom).
- 2In a saucepan, combine the apricot juice and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Do not boil.
- 3Remove the saucepan from the heat. Add the bloomed gelatin to the warm apricot juice mixture and stir until the gelatin is completely dissolved.
- 4Pour the mixture into a mold or individual serving dishes. Refrigerate for at least 2 hours, or until the jelly is set.
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