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.