Apricot jelly
6 servings
180 minutes
Apricot jelly is a true embodiment of the elegance of French cuisine. This dessert, delicate and shimmering, presents a fragrant symphony of sweetness and tartness. Historically, apricot jelly became popular in France due to culinary art that transforms simple fruits into exquisite treats. It impresses with its pure, rich flavor that unfolds through natural fruit notes and a subtle balance of sugar. Perfect as a standalone dessert or a refined complement to fresh bread and cheeses. Its transparent texture lures with its sunny hue, as if capturing summer light in every spoonful. This treat is not just a sweet but a true art embodying the traditions and craftsmanship of generations of French confectioners.
1
Use unripe apricots to make jelly.
- Apricots: 1 kg
2
Remove the stems from the fruits, wash them, and let the water drain.
3
Cut the fruits along the groove and remove the stones, place them in an enamel pot, cover with water, and boil until softened.
- Apricots: 1 kg
4
Strain the broth, let it settle, and boil it down, continuously skimming off the foam until half of the juice remains.
5
After that, add sugar and cook until ready.
- Sugar: 450 g
6
Cover the hot jelly with lids.
