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Prep Time: 60 Minutes Cook Time: 4320 Minutes |
Ready In: 4380 Minutes Servings: 6 |
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Blue Ribbon Preserves by Amendt. Get this book! Ingredients:
5 cups peeled pitted chopped apricots |
1 1/2 cups water |
1/3 cup fresh lemon juice |
6 cups sugar |
2 (3 ounce) envelopes liquid pectin |
Directions:
1. Combine apricots and water.
2. Over medium heat bring mixture to a boil.
3. Reduce heat to a simmer gently for 5 minutes
4. Take pan off heat; skim and let set 30 minutes.
5. Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
6. Line sieve with 4 layers of clean damp cheese cloth.
7. Strain; cover the juice and refrigerate overnight.
8. Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
9. To make the jelly, combine juices when they are warm add sugar.
10. Stirring constantly until sugar is dissolved, bring to a rolling boil.
11. Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
12. Remove pan from heat; skim off foam.
13. Ladle into hot jars, leaving 1/4 inch head space.
14. Water bath for 15 minutes.
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