“Blue Ribbon Preserves by Amendt. Get this book!”
3 pints

Ingredients Nutrition


  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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