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Apricot Jelly

Blue Ribbon Preserves by Amendt. Get this book!

Ready In:
73hrs
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Dienia B.
Contributor
@Dienia B.
Contributor
"Blue Ribbon Preserves by Amendt. Get this book!"
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  1. Kittencalrecipezazz
    I made this jelly this morning with an excess of fresh apricots that I had, this is a very sweet jelly that I think could use a little less sugar, but I followed the amounts exactly for now, I think that next time I will try to cut down the sugar just slightly, never the less this jam is wonderful! thanks Dienia!..Kitten:)
    Reply
  2. Dienia B.
    Blue Ribbon Preserves by Amendt. Get this book!
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