Apricot Jelly (no pectin)


1 quart apricots (about 3 lbs), peeled and chopped
1/2 cup sugar
1 quart water
1 Tbsp. lemon juice


Combine apricots and water.
  
Over medium heat bring mixture to a boil.
  
Reduce heat to a simmer gently for 5 minute. Strain the hot fruit if your making jelly.  If your making jam, do not drain. For zero pulp jelly, strain using a few layers of cheese cloth. Return juice to pan.

Add sugar and lemon juice and bring to a boil. Watch very carefully, apricots LOVE to burn.
Remove pan from heat; skim off foam.
  
Ladle into hot jars, leaving 1/4 inch head space.
  
Process in hot water bath for 15 minutes. Be sure your jars are covered completely with water before boiling.

This recipe makes about 1 1/2 quarts.

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