A sweet and tangy homemade apricot jelly perfect for canning
If Canning add15mins
Keyword: canning, home preserves, jelly, stone fruit, summer
Servings: 1001/2 ounce servings
Author: Mikayla M
6tablespoonsbulk pectinor 1 box of sure jell, regular pectin
2 1/2tablespoonslemon juice
Combine the apricots and water in a large stock pot and bring to a boil.
Cook for 10 minutes, breaking the fruit apart with a wooden spoon or potato masher.
Strain through a fine mesh sieve to remove skins and chunks, this should yield 5.5 cups of juice. Press down on the fruit in the sieve to extract as much as possible.*
Wipe any chunks from the pan and return the juice to it. Add in the pectin, lemon juice, and if using, butter.
Bring to a boil over high heat, stirring frequently, until it's at a rolling boil that doesn't stop even as you stir.
Add in all the sugar at once, and stir continuously until the mixture returns to a full rolling boil that doesn't stop as you stir.
Time for 1.5 minutes exactly and don't stop stirring. When the timer goes off, remove the pan from the heat immediately. If canning, proceed with that!
*If your apricots don't produce 5.5 cups of juice after cooking with the water, you can add up to 1/2 cup to bring it up to the proper amount.If you're interested in canning, please visit my Water Bath Canning Guide at www.theflourhandprint.com/water-bath-canning-a-complete-guide/