This apricot jelly is a great way to use your leftover or old fruit, but it is also a healthy snack.
You will need a bit of time, but the cooking and storing process isn’t too hard, and you may become an expert at it by the end.
If You Have Unused Apricots at Home, It’s Time to Make Apricot Jelly
Before you begin, gather all the ingredients and tools
As with any other cooking process, the first thing you should do is make sure you have all the ingredients and tools necessary.
First, take out your apricots, measure about 3 cups of sugar, and your apple juice.
Do you have citric acid? If not, it’s time to look for lemon juice or white distilled vinegar.
Finally, set your jars in simmering water, allowing them to get hot before you store your jelly.
You’re now ready to start cooking!
To begin, wash and chop the apricots. Put them in a deep pot and cover them with water. Allow it to boil and simmer for 30 minutes.
Once the time has passed, strain the juice from the apricots and pulp them. Pour the juice in the pot and boil again.
Then, add the sugar and the apple juice, but pay attention to the measurements in the recipe here. Allow the sugar to dissolve, skimming the foam.
Now, you should cook until the jelly sets on a plate, testing as you go. If the jelly sets, you are ready to add the citric acid and simmer one last time for about 3 minutes.
To finish, get your hot jars ready!
If your jelly is ready, make sure to check out this step-by-step guide on how to properly can your jam for the best possible results.
See? Not too hard and you can call yourself an expert soon, but first, try this apricot jelly for a quick snack. .
2 lbs (900 g) apricots (washed, stoned and chopped)
3 cups (384 g) sugar (or just enough to add a cup of sugar for every cup of juice)
2 cups (480 ml) apple juice
1/2 tsp citric acid
- Put the apricots in a deep, heavy-bottomed pot and cover it with water.
- Bring it to a boil and let it simmer for 30 minutes.
- Start sieving the apricots and strain the juice from the pulp. Measure it.
- Pour apricot juice in the pot and bring it to boil.
- Add sugar, -it should be just a little less than a cup for every cup of apricot juice.
- Add the apple juice and stir until the sugar dissolves.
- Simmer and make sure to skim any foam that rises on the surface. Cook until jelly thickens.
- Add citric acid and simmer for 2-3 more minutes.
- Remove from heat and follow this step-by-step guide to can your jam.