Ingredients for Strawberry Apricot Jelly
- 16 oz (450g) fresh strawberries, hulled and sliced
- 8 oz (225g) fresh apricots, pitted and chopped
- 4 cups (800g) granulated sugar
- 1/4 cup (60ml) fresh lemon juice
- Fruit Pectin
- Apricot Brandy
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How to Make Strawberry Apricot Jelly
- In a large saucepan, combine the strawberries, apricots, sugar, and lemon juice. Mix well.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. This should take about 5-7 minutes.
- In a separate small bowl, whisk together the powdered pectin and water until smooth.
- Once the fruit mixture reaches a rolling boil, stir in the pectin mixture vigorously.
- Continue to boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam from the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, then seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check seals. Store sealed jars in a cool, dark place for up to one year.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3373g
Fat
0g
Carbs
290g
