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Apricot Jelly
This smooth and seedless apricot jelly captures the bright, floral flavor of fresh apricots in a shelf-stable preserve. With just a few ingredients and no peeling required, it’s one of the easiest summer jellies to make—and it sets beautifully with regular powdered pectin.
👥 48 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Start by washing, halving and pitting the apricots. Pitting is technically optional, since you're going to be straining, but they come out so easily it just makes sense (and then you can use the leftover pulp for apricot butter).
apricots5 lbs
2
Combine the apricots and water in a large stockpot. Bring to a boil, then simmer for ⏱️ 10 minutes, mashing the fruit gently to help it break down. Strain through a fine mesh sieve to remove skins and pulp, pressing to extract juice.
apricots5 lbswater2 cups
3
Measure 5 cups of juice and discard or save the excess for another use.
4
Return the juice to a clean pot. Add pectin and lemon juice, and bring to a rolling boil over high heat, stirring frequently.
lemon juice (bottled)2 Tbsp
5
Once the mixture is boiling, add all the sugar at once and stir constantly. Return to a full rolling boil that cannot be stirred down, and boil exactly ⏱️ 1 minute. Remove from heat.
6
Ladle hot jelly into sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for ⏱️ 10 minutes (⏱️ 15 minutes if above 6,000 feet elevation). Let jars cool for 12–⏱️ 24 hours and check seals before storing.
water2 cups
Nutrition Facts
calories
106 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
25 g
sodium Content
3 mg
protein Content
1 g
carbohydrate Content
27 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.14 g
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