There are a few fruits out in our orchard, that I never really talk about on this blog. If you been reading the blog long enough, you may remember the post on how to grow an apricot tree. Well, besides enjoying the fresh and dried apricots, you should perhaps give this canning apricot jelly recipe a try.
Did you know that apricot jam is not the same as apricot jelly? Well, now you do. Jam is a little more wholesome as it is made from larger chunks of the fruit sometimes the seeds even find their way into the jam. For those who prefer it pure and smoother, then you will probably like the jelly instead. However, you should be prepared to spend more time in the kitchen.
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Here’s What You’ll Need:
- apricots
- sugar
- powdered pectin
- butter
- large stock pot
- water
- sharp knife
- chopping board
- jelly bag or fine mesh strainer
- metal spoon
- canning funnel
- water bath canner
- canning jars
- kitchen towel
Before you get started, make sure that you give your apricots a good wash. Bring out the knife and the chopping board so that you can chop the apricots. Thank the lord, you do not have to peel them before chopping them. The boiling and simmering stage is next, this helps to soften the apricots. I like to let them sit in the water overnight and then extract the juice the next morning.
I have found that it is indeed the best way to get as much juice as possible. With the juice in hand, you can then move on to the rest of the steps. By the end of it you should have added the rest of the ingredients and the canning is done using your water bath canner. The jelly stored for up to two years in a cool dry place.
You can get full recipe & instructions on the Creative Home Making blog, here…
Canning Apricot Jelly Recipe
You can watch the video below on Canning Habanero Apricot Jelly…
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