Apricot and Wine Jelly

By the RecipeCafe Archives

Ingredients

• 0.25 box (about 1 tbsp / 7 g) sheet or powdered gelatin, OR 2 1/2 teaspoons (7 g) loose powdered gelatin
• 0.25 cup (60 ml) cold water
• 1 tablespoon (15 ml) lemon juice
• 1 cup (240 ml) boiling water
• 1 cup (240 ml) apricot juice (juice from canned or poached apricots)
• 1 cup (240 ml) wine (see notes)
• 1 cup (200 g) granulated sugar
• 1 Canned or poached apricot halves, as needed for garnish (quantity to fit individual moulds)

Instructions

1. 1. Soften the gelatin: Sprinkle 1/4 box (about 1 tbsp / 7 g) sheet gelatin or 2 1/2 teaspoons (7 g) powdered gelatin over 1/4 cup (60 ml) cold water in a small bowl. Let stand 5 minutes until the granules swell and the mixture becomes translucent and spongy — this is called blooming (hydrating dry gelatin in cold liquid before dissolving, which ensures even texture with no lumps).
2. 2. Dissolve the gelatin: Pour 1 cup (240 ml) boiling water over the bloomed gelatin and stir until fully dissolved, about 1-2 minutes. No granules should remain visible when you tilt the bowl.
3. 3. Combine liquids and sugar: Stir in 1 cup (240 ml) apricot juice, 1 cup (240 ml) wine, 1 cup (200 g) granulated sugar, and 1 tablespoon (15 ml) lemon juice. Stir until the sugar is fully dissolved, about 2 minutes — the liquid should look clear with no graininess at the bottom.
4. 4. Prepare the moulds: Select individual serving moulds (approximately 4-6 oz / 120-180 ml capacity each, or about 2.5-3 inch / 6-8 cm ramekins). Arrange apricot halves cut-side up in the bottom of each mould to serve as garnish once unmoulded. Lightly rinse moulds with cold water before adding fruit — this helps unmoulding later.
5. 5. Fill and chill: Carefully ladle or pour the warm jelly mixture over the arranged apricot halves, filling each mould to the rim. Refrigerate until fully set, 3-4 hours minimum, or overnight. The jelly is set when it pulls away slightly from the mould edges, does not jiggle in the centre when gently shaken, and feels firm but yielding when pressed with a fingertip.
6. 6. Unmould and serve: To unmould, briefly dip each mould in warm water (about 5-10 seconds) to loosen the edges, then invert onto individual serving plates. The apricots should now face upward as a garnish. Serve immediately with Cream Sauce I (a vanilla-flavoured sweetened cream sauce from the same cookbook).