Apricot Jelly
Recipe: #16846
January 20, 2015
Categories: Fruit, Apricot, Canning/Preserving, Fall/Autumn, Summer, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Blue Ribbon Preserves by Amendt. Get this book! kittens review at other place 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:) Yield 3 pints"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (832 g)
- Calories 1811.7
- Total Fat - 14.6 g
- Saturated Fat - 7.3 g
- Cholesterol - 0 mg
- Sodium - 15 mg
- Total Carbohydrate - 440.8 g
- Dietary Fiber - 10.4 g
- Sugars - 423.7 g
- Protein - 7.1 g
- Calcium - 58.1 mg
- Iron - 2.4 mg
- Vitamin C - 36.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine apricots and water.
Step 2
Over medium heat bring mixture to a boil.
Step 3
Reduce heat to a simmer gently for 5 minutes
Step 4
Take pan off heat; skim and let set 30 minutes.
Step 5
Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
Step 6
Line sieve with 4 layers of clean damp cheese cloth.
Step 7
Strain; cover the juice and refrigerate overnight.
Step 8
Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
Step 9
To make the jelly, combine juices when they are warm add sugar.
Step 10
Stirring constantly until sugar is dissolved, bring to a rolling boil.
Step 11
Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
Step 12
Remove pan from heat; skim off foam.
Step 13
Ladle into hot jars, leaving 1/4 inch head space.
Step 14
Water bath for 15 minutes.
Tips & Variations
No special items needed.
1 Reviews
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