Apricot time. Time for some more jelly. But haven’t we made some jelly just a few weeks ago? Yes, but you can never have enough jelly. Also because it will last for a year and can come in handy at any time.
What you need (for 4 jars)
- 1,1 kg apricots
- 2 vanilla beans
- 100 ml white rum
- 500g sugar
- 1 pack vegan gel fix
How you do it
Wash, peel, and slice the apricots. get rid of the kernel. Add the rum. The sliced apricots (w/o kernels) together with the rum should make 1kg in total. If it does not match add more apricot slices or rum (or both). Open the vanilla beans and add the seeds. Cover with the sugar and mix everything cautiously. Let the mix macerate for at least 6 hours.
After 6 hours start cooking the mix. Once it starts boiling add the gel fix and cook for 3 minutes. (The jelly is ready once you pour one spoon of the mix on a cold plate and it jellyfies instantly). Fill the clean jars and close them right away to create a vacuum.
Serve and enjoy whenver you are up for some jelly
The Chef Cat 