Directions:
- Combine apricots and water.
- Over medium heat bring mixture to a boil.
- Reduce heat to a simmer gently for 5 minutes
- Take pan off heat; skim and let set 30 minutes.
- Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
- Line sieve with 4 layers of clean damp cheese cloth.
- Strain; cover the juice and refrigerate overnight.
- Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
- To make the jelly, combine juices when they are warm add sugar.
- Stirring constantly until sugar is dissolved, bring to a rolling boil.
- Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
- Remove pan from heat; skim off foam.
- Ladle into hot jars, leaving 1/4 inch head space.
- Water bath for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.79 Kcal (2231 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.01mg | 0% | |
| Potassium | 350.76mg | 7% | |
| Total Carbs | 135.34g | 45% | |
| Sugars | 129.63g | 519% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 18.2mg | 30% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 160.83 Kcal (673 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.51mg | 0% | |
| Potassium | 105.88mg | 7% | |
| Total Carbs | 40.85g | 45% | |
| Sugars | 39.13g | 519% | |
| Dietary Fiber | 0.84g | 11% | |
| Protein | 0.39g | 3% | |
| Vitamin C | 5.5mg | 30% | |
| Calcium | 7.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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