Prep 20 mins
Cook 20 mins
This is a fruity twist to the traditional strawberry jelly.
Make and share this Strawberry Apricot Jelly recipe from Food.com.
- Once all fruit is prepped, place in blender and blend for 30 seconds on high.
- Next add sugar, lemon juice, pectin and brandy.
- Don't be alarmed, the alcohol will cook out of the brandy. Its for flavor only.
- Blend until smooth.
- Pour into a medium saucepan and boil for 8 minutes.
- Skim off the foamy layer on top.
- Pour the hot jam into hot sterile jars. Close tightly.
- Allow to cool before refridgeration. Lasts 3-5 days after opening the jar.
This jelly was easy to make and very tasty. I used canned apricots and rinsed them with cold water plus apricot nectar instead of the apricot brandy. I do believe the taste of the jelly would have a little more zip using the fresh apricots as the recipe stated. All in all this is a good tasting jelly.