Apricot Jelly

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.