Apricot Jelly

Blue Ribbon Preserves by Amendt. Get this book!

• Ready In: 73 hrs
• Yields: 3 pints

Ingredients

• 5  cups  peeled pitted chopped apricots
• 1 1⁄2 cups water
• 1⁄3 cup fresh lemon juice
• 6  cups sugar
• 2 (3 ounce) envelopes  liquid pectin

Directions

1. Combine apricots and water.
2. Over medium heat bring mixture to a boil.
3. Reduce heat to a simmer gently for 5 minutes
4. Take pan off heat; skim and let set 30 minutes.
5. Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
6. Line sieve with 4 layers of clean damp cheese cloth.
7. Strain; cover the juice and refrigerate overnight.
8. Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
9. To make the jelly, combine juices when they are warm add sugar.
10. Stirring constantly until sugar is dissolved, bring to a rolling boil.
11. Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
12. Remove pan from heat; skim off foam.
13. Ladle into hot jars, leaving 1/4 inch head space.
14. Water bath for 15 minutes.