Apricot Jelly Recipe
Apricot Jelly Recipe
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Apricot Jelly Recipe
This Apricot Jelly Recipe brings the perfect blend of sweet and tart flavors, perfect for spreading on toast, scones, or using as a glaze for meats. With its vibrant color and smooth texture, this homemade apricot jelly is a delicious treat that’s simple to make, and much more satisfying than store bought versions.
Description
If you’ve never tried homemade apricot jelly before, you’re in for a treat; This apricot jelly recipe is easy to follow and results in a delightful spread that will brighten up your breakfast or serve as an elegant topping for your favorite dishes. The jelly has a vibrant golden color, a smooth, gelatinous consistency, and a balance of sweetness and tang that comes from the apricots themselves. The best part? You only need a few ingredients to make this homemade jelly, and you’ll be rewarded with a jar full of the most flavorful preserve.
Making Apricot Jelly Recipe requires fresh apricots, sugar, and pectin, which helps the jelly set and thicken. You’ll also need some lemon juice to enhance the flavor and provide acidity. The Apricot Jelly Recipe is perfect for those who want to preserve the essence of summer fruits in a jar, ensuring you can enjoy apricot goodness even in the colder months.
This apricot jelly recipe is versatile and can be used in a variety of ways. Spread it on your morning toast for a fruity breakfast, use it as a topping for biscuits, or even as a glaze for grilled meats like chicken or pork. The jelly also makes for a thoughtful homemade gift that can be given to friends and family. Plus, it’s much better than anything you’d find in a store, as it’s free from artificial preservatives and packed with the real taste of apricots.
Ingredients
- 3 pounds fresh apricots (about 8-10 apricots)
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 pouch (1.75 oz) liquid pectin (or powdered pectin, check package for equivalent)
- 1/4 cup water
Instructions
1. Prepare the Apricots
Start by washing your apricots thoroughly. Slice them in half and remove the pits. Cut the apricot halves into smaller chunks to make them easier to cook down.
2. Cook the Apricots
Place the apricot chunks in a large, heavy bottomed saucepan or pot. Add the water and cook the fruit over medium heat for about 15-20 minutes. Stir occasionally and mash the fruit with a potato masher or the back of a spoon to help release the juices. Continue cooking until the apricots have broken down into a soft, mushy consistency.
3. Strain the Apricot Mixture (Optional)
For a smoother jelly, you can strain the mixture through a fine mesh sieve or cheesecloth to remove the skins and pulp, leaving only the apricot juice. If you prefer a chunkier texture, feel free to skip this step.
4. Add Sugar and Lemon Juice
Once your apricot juice is ready, return it to the pot. Add the granulated sugar and freshly squeezed lemon juice. Stir well to dissolve the sugar. Bring the mixture to a boil over medium high heat, stirring frequently to prevent it from burning.
5. Add Pectin
Once the apricot mixture is boiling, stir in the liquid pectin. Continue to boil for an additional 1-2 minutes, making sure the jelly reaches a full rolling boil that cannot be stirred down.
6. Test the Jelly
To test if the jelly has set, drop a small spoonful of the hot jelly onto a cold plate. Let it cool for a minute, then run your finger through it. If it wrinkles and doesn’t flood back into the path, it’s ready to be jarred. If it’s too runny, continue boiling for a few more minutes and test again.
7. Jar the Jelly
Once the jelly has reached the desired consistency, remove it from heat. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean and seal with lids. If you’re not planning on using the jelly right away, process the jars in a water bath canner for 5 minutes to ensure they are properly sealed.
8. Let it Set
Allow the jars to cool to room temperature. The jelly will continue to set as it cools, so don’t worry if it’s a bit runny when you first jar it. After it has cooled completely, your apricot jelly is ready to enjoy!
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Apricot Jelly Recipe
Ingredients
- 3 pounds fresh apricots about 8-10 apricots
- 4 cups granulated sugar
- 1/4 cup lemon juice freshly squeezed
- 1 pouch 1.75 oz liquid pectin (or powdered pectin, check package for equivalent)
- 1/4 cup water
Instructions
- Prepare the Apricots
- Start by washing your apricots thoroughly. Slice them in half and remove the pits. Cut the apricot halves into smaller chunks to make them easier to cook down.
- Cook the Apricots
- Place the apricot chunks in a large, heavy bottomed saucepan or pot. Add the water and cook the fruit over medium heat for about 15-20 minutes. Stir occasionally and mash the fruit with a potato masher or the back of a spoon to help release the juices. Continue cooking until the apricots have broken down into a soft, mushy consistency.
- Strain the Apricot Mixture (Optional)
- For a smoother jelly, you can strain the mixture through a fine mesh sieve or cheesecloth to remove the skins and pulp, leaving only the apricot juice. If you prefer a chunkier texture, feel free to skip this step.
- Add Sugar and Lemon Juice
- Once your apricot juice is ready, return it to the pot. Add the granulated sugar and freshly squeezed lemon juice. Stir well to dissolve the sugar. Bring the mixture to a boil over medium high heat, stirring frequently to prevent it from burning.
- Add Pectin
- Once the apricot mixture is boiling, stir in the liquid pectin. Continue to boil for an additional 1-2 minutes, making sure the jelly reaches a full rolling boil that cannot be stirred down.
- Test the Jelly
- To test if the jelly has set, drop a small spoonful of the hot jelly onto a cold plate. Let it cool for a minute, then run your finger through it. If it wrinkles and doesn’t flood back into the path, it’s ready to be jarred. If it’s too runny, continue boiling for a few more minutes and test again.
- Jar the Jelly
- Once the jelly has reached the desired consistency, remove it from heat. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean and seal with lids. If you’re not planning on using the jelly right away, process the jars in a water bath canner for 5 minutes to ensure they are properly sealed.
- Let it Set
- Allow the jars to cool to room temperature. The jelly will continue to set as it cools, so don’t worry if it’s a bit runny when you first jar it. After it has cooled completely, your apricot jelly is ready to enjoy!
Notes
- Pectin: If you’re using powdered pectin, be sure to follow the specific instructions on the package as the amount might vary from liquid pectin.
- Flavor Add ins: You can customize your apricot jelly by adding a dash of vanilla extract or cinnamon for a warm flavor twist.
- Storage: Homemade apricot jelly can be stored in the refrigerator for up to 3 weeks. If properly canned, it will last for up to a year in a cool, dark pantry.
- Sugar Substitute: If you prefer a less sugary version, you can use a sugar substitute, but be sure to check the packaging for the equivalent measurement.
