Apricot jelly is a smooth, sugary cream made from apricot puree or juice and is popularly served on toast, pastries, and baked goods. It is similar to apricot jam but contains no fruit pieces. Making apricot jelly involves boiling apricot pulp in sugar and water until it falls apart, and then sieving the mixture to produce a clear, translucent jelly. Commercially prepared jellies range from heavily sweetened artificial jellies to more designer jellies, often combining other fruits with apricot and supplementing the fruit’s natural pectin with prepared gelatin and other pectin products. In Great Britain, the term “apricot jelly” can also refer to an apricot-flavored gummy candy.
Apricot jelly is a sugary cream made from apricot puree or apricot juice. It is popular served on toast, pastries and other baked goods. Jellies can be naturally or artificially flavored. Apricot jelly is very similar to apricot jam, but is normally smoother, sweeter, and typically contains no fruit pulp or fruit pieces.
Jelly is a form of fruit jam. Unlike canned apricots and apricot jams, which are also preserves, jelly does not contain fruit pieces. It is essentially an apricot flavored gel with added sugar.
Apricot jelly is popular throughout much of the world as a spread. It is used on sandwiches, toasted sandwiches and in a variety of pastry products. Jelly jams or jelly filled donuts, for example, can easily be flavored with apricot jelly. This jelly is appreciated in situations where the apricot flavor is needed, but where a smooth texture is also desired. There are no lumps in most apricot jelly.
Making apricot jelly isn’t usually difficult, although it can be time consuming. The maker usually starts by peeling and pitting fresh apricots. Apricot skin is edible, but does not usually keep well; moreover, the skin tends to take on a bitter taste when heated. Once peeled, cooks must then boil the apricot pulp in a combination of sugar and water until the fruit begins to fall apart.
When fruits, including apricots, decompose in boiling water, they release natural pectin. Pectin is a binding agent that, when combined with sugar, freezes when cooled. Leaving the mixture set at this stage would produce apricot jam. To make the jelly, all apricot solids must be sieved. This produces a clear, almost translucent jelly that has a distinct apricot flavor, but without any actual apricot chunks.
Apricot jelly is generally widely available for purchase, which can save you quite a bit of time. Commercially prepared jellies usually range from mostly heavily sweetened artificial jellies to more designer jellies, many of which are more reminiscent of something made at home. The typical ingredients of store-bought jellies can vary greatly from product to product. Mass-produced apricot jellies often combine other fruits, particularly apple, with the apricot. Many also supplement the fruit’s natural pectin with prepared gelatin and other pectin products.
In some contexts, particularly in Great Britain, the term “apricot jelly” can also refer to an apricot-flavored gummy candy. Jellies of this type usually come in various fruit flavors. They are often presented as small cubes, often covered in textured sugar crystals and sold in multi-flavor packets.
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