Ingredients for Apricot Jelly
- 4 cups pitted apricots
- 2 cups water
- 1 tablespoon fresh lemon juice
- 2 1/4 cups sugar
- 1 pouch (1.75 oz) liquid pectin
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How to Make Apricot Jelly
- Combine 4 cups of pitted apricots and 2 cups of water in a large saucepan.
- Over medium heat, bring the mixture to a rolling boil.
- Reduce heat to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Remove the pan from the heat.
- Let the mixture stand for 30 minutes to allow the solids to settle.
- Line a fine-mesh sieve with 4 layers of cheesecloth. Place the sieve over a large bowl and pour the apricot mixture through it, pressing gently to extract as much juice as possible.
- Cover the strained juice and refrigerate overnight to allow any remaining sediment to settle.
- Carefully ladle 3 cups of the clear juice from the container, leaving any sediment behind.
- In a clean saucepan, combine the 3 cups of apricot juice with 2 1/4 cups of sugar.
- Stirring constantly, bring the mixture to a rolling boil over medium-high heat.
- Add 1 pouch (1.75 oz) liquid pectin and bring back to a rolling boil, stirring constantly for 1 minute.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 15 minutes.
- Remove jars and let cool completely. Check seals to ensure they've properly sealed before storing
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1702g
Fat
0g
Carbs
144g
