Cook Time | 150 minutes |
Servings |
Ingredients
- 1000 ml Water 4 cups
- 100 gram Dried apricot
- 100 gram Granulated sugar
- 30 gram Potato starch
- 1 pinch Lemon acid
Ingredients
|
Instructions
- Wash the dried apricots, cut them into strips and put them in a pan. Pour boiling water, cover with a lid and insist for two hours. If the dried apricots are fresh and soft, then you can do less) Remove the dried apricots from the infusion, carefully chop them with a blender until smooth and return the resulting puree back to the pan. Add sugar, citric acid and mix well. Bring to a boil, reduce the heat to low and cook for 10-15 minutes.
- Continuously stirring, pour in a thin stream of starch, diluted in a glass of cold boiled water. After waiting for it to boil, remove from the heat, cover with a lid and cool at room temperature. Let me remind you: if you do not cover the pot with a lid, an unpleasant starch film forms on the surface of the jelly.
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