Description
Delicate and fragrant jellies will delight with its bright apricot flavor and adults and children.
Ingredients
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Apricot
500 g
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Sugar
250 g
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Water
200 ml
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Lemon juice
3 Tbsp
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Gelatin
15 g
Cooking
Prepare the ingredients. Apricots well washed, divided into halves and remove pits. Gelatin dissolved in 100 ml of water and leave to swell.
Pour the apricots in a saucepan, pour 100 ml of water and cook on low heat until soft. The softened apricots through a sieve.
Apricot puree to pour back into the pan, sprinkle them with sugar and cook over low heat until boiling about 1/3. Cool puree to room temperature.
Add the gelatin and again to put the puree on the fire, bring to a boil. Remove from heat, add lemon juice and mix well.
The bottom of marmalade lay a parchment paper and pour the jelly mass. Put into the refrigerator overnight.
The finished marmalade is cut into slices and roll in sugar.
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