Apricot gelatin

Apricot jelly is a sweet and aromatic ingredient made from apricot juice and pulp, cooked with sugar and pectin until it reaches a solid yet soft texture, perfect for spreading or using as a filling in various preparations. This product preserves the characteristic and slightly tangy flavor of the apricot, providing a fruity touch highly valued in baking and cooking in general.

Originating from regions where apricot cultivation is traditional, such as the Mediterranean and parts of Central Asia, apricot jelly is a common ingredient in European and Latin American recipes. Its artisanal or industrial production allows one to enjoy the flavor of apricot all year round.

Among its properties, its energy contribution stands out, thanks to its natural and added sugars, as well as small amounts of vitamins A and C from the fruit. It contains no fat but should be consumed in moderation due to its sugar content.

In different Latin American countries, apricot jelly may also be known as damasco jam, dulce de damasco, or simply apricot preserve, with terms that vary by region but refer to similar preparations that add flavor and texture to desserts, breads, and other dishes.