Apricot jelly

Category: Culinary recipes
Apricot jelly

Ingredients

fresh apricots 8-10 pcs.
fresh red currant 50 grams
white sugar 3-5 tbsp. l.
potato starch 1 tbsp. l.
clean water 500 ml

Cooking method

In winter, you can replace fresh berries with frozen ones from the freezer

Peel apricots and red currants from seeds and twigs, set 2-3 twigs and 2 apricots aside.

Fold the apricots and currants in a ladle, add 50 ml of water, beat with a blender until puree.

Add sugar, water 400 ml, put on fire, and let the liquid boil, stirring occasionally.

While the drink is boiling, prepare the rest of the berries. Thinly cut the apricots into slices, peel the currants from the twigs.

The remaining water contains 50 ml. dissolve 1 tbsp. l. starch.
When the drink boils, reduce the heat, boil the berries for 2-3 minutes, stirring, then put chopped apricots and currant berries in the drink.

Stir the drink, let it boil and pour over the starch diluted in water.

Let the jelly almost boil, but do not boil - immediately remove from the heat!

Cool the finished jelly a little and pour into glasses, serve

Apricot jelly

Apricot jelly

Note

Summer, heat!

I sat for a long time and thought: I want to eat - I do not want to eat, what to eat !?

Then I leafed through the magazine, saw the smoothie and the decision came immediately!

Smoothie is good but cold for dinner. But a smoothie in the form of warm jelly is good!

I went to do it!

It turned out to be a light, nourishing, non-high-calorie drink for dinner and summer! And if you still have a piece of fresh bread ... absolutely good!

Cook with pleasure and enjoy your meal!Apricot jelly




For the preparation of jelly, the same fruits and berries are used as for compotes, in addition, they are prepared from rhubarb, milk, juices and syrups, berry extracts, and jam.

One of the main components of jelly is starch. To prepare 1 kg of thick jelly, 60-75 g of starch is needed, medium density - 40-50, liquid - 20-30 g. the jelly liquefies. After the introduction of starch, thick jelly is boiled over low heat for 5-6 minutes, stirring continuously. Thick jelly is filled into molds and cooled. They are served on dessert plates, in bowls, after having laid out from the mold and baking sheet, released with syrup or separately with milk or cream.

Kissels of medium density are poured hot into glasses, bowls and cooled; to prevent the formation of a film, they are sprinkled with sugar. Liquid jelly is more often used as a gravy for puddings, casseroles, cutlets, cheese cakes, meatballs from cereals, cottage cheese, etc.

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