Apricot Jelly

This was super easy. The apricots do not have to be peeled! I used the Ball canning recipe.

I chopped 3 1/2 cups of apricots after washing and dumped them into my pot.

I added 4 3/4 cups of sugar and 1/3 cup lemon juice to the apricots

I stirred constantly on medium high heat until the mixture was a rolling boil that couldn’t be stirred down. Ball canning calls for 3oz of liquid pectin but all I had was powdered. Two tablespoons of powdered equals 3 oz of liquid but I like my jelly to set up firm so I added closer to 3 tbs

Jelly recipes usually call for an additional minute of rolling boil but I’ve found that at my altitude of 7400 ft it takes more like 3-4 minutes or the jelly doesn’t set. I use the frozen plate method of testing where you put a tsp if the jelly on the frozen plate and if it turns up after 30 seconds it’s ready.

I processed the jars in my water bath canner for 25 minutes, the adjusted altitude time. When I pulled them out they started pinging back to back letting me know they were sealed!

Since I still have about 10lbs of apricots left I’ll probably make 2-3 more batches tomorrow.

2 thoughts on “Apricot Jelly

  1. I didn’t know about the frozen plate method! The worse part about canning is buying the jars, I keep hoping to find a big collection at a yardsale.


    • Yes! i think it’s more reliable than dripping off of a spoon to test it. You just pour it on the plate and let it sit and if it’s good and firm it’s ready…plus you get to taste it 🙂
      I agree on building a jar collection. We bought cases here and there when they were on sale until I had a few hundred but of course they break and go missing….so I’m always on the lookout.


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