No process apricot jelly

I super love apricot chicken.  It's really good as leftovers on salads too with it's awesome fruitiness.  Back when we believed Cheyenne to allergic to peanuts I could not find apricot jelly without a peanut warning.  So I asked my mom is she had some jelly to spare.  She didn't but she had a bucket of apricots just chilling in her freezer she gave me...which is fantabulous of her. 

Even though I could buy it from the store I just don't want to.  I like making homemade stuff.  It makes me feel awesome.

Apparently apricot jelly recipes must be kept highly secretive because I had a hard time finding one.  Here is the recipe I used but since there doesn't seem to be a plethora of them I think it's worth repeating.  I like jelly recipes that use the juice amounts rather than the pounds of fruit so this is perfect.


Here it is...

7 cups apricot juice (unsweetened)
1/4 cup lemon juice
1 package fruit pectin
9 cups sugar

I just dumped all of my (thawed)apricots out of my bucket into a pot and basically heated it up properly.  It already had lots of juice so I didn't add any water.


 

Then I strained it threw my cheese cloth. Your basic jelly making process, nothing special.

Combine the apricot juice, lemon juice and pectin and heat to a boil. Add the sugar and heat to a rolling boil. Boil for one minute.

Put it in your jars. Put on your super boiled lids and tighten those rings down tight.  Turn your jars upside down for 5 minutes. After that just turn the jars right side up and done!

My mom taught me this method(come to think of it why doesn't my mom have her own blog for all this stuff?!?). If you want to use this recipe but don't like in 'no process' method just put the jars in a hot water bath for 10-15 minutes.

My jelly turned out amazing.  We have already had peanut butter and apricot jelly sandwiches and I can't wait to make some apricot chicken!!