Apricot Jelly

Recipe by Dienia B.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 73hrs
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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