Apricot Jelly
This smooth and seedless apricot jelly captures the bright, floral flavor of fresh apricots in a shelf-stable preserve. With just a few ingredients and no peeling required, it’s one of the easiest summer jellies to make—and it sets beautifully with regular powdered pectin.
Course: Jelly
Cuisine: American
Keyword: Apricot Canning Recipe
Servings: 48 servings, Makes about 6 half pint jars
- 5 lbs apricots
- 2 cups water
- 1 box Powdered Pectin 1.75 ounce box, regular pectin, or 6 tablespoons bulk pectin
- 2 Tbsp lemon juice bottled
- 5 cups granulated sugar
Start by washing, halving and pitting the apricots. Pitting is technically optional, since you're going to be straining, but they come out so easily it just makes sense (and then you can use the leftover pulp for apricot butter).
Combine the apricots and water in a large stockpot. Bring to a boil, then simmer for 10 minutes, mashing the fruit gently to help it break down. Strain through a fine mesh sieve to remove skins and pulp, pressing to extract juice.
Measure 5 cups of juice and discard or save the excess for another use.
Return the juice to a clean pot. Add pectin and lemon juice, and bring to a rolling boil over high heat, stirring frequently.
Once the mixture is boiling, add all the sugar at once and stir constantly. Return to a full rolling boil that cannot be stirred down, and boil exactly 1 minute. Remove from heat.
Ladle hot jelly into sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes (15 minutes if above 6,000 feet elevation). Let jars cool for 12–24 hours and check seals before storing.
This recipe makes about 6 to 7 half-pint jars, depending on how juicy your apricots are and how much liquid evaporates during cooking. Be sure to measure out exactly 5 cups of juice—if you use more than that, the jelly may not set properly. Jelly recipes require a 1:1 ratio of sugar to juice to set properly.
Since apricot juice has natural pectin, it gels easily, but the added commercial pectin helps ensure a consistent set. You can use Sure-Jell (the yellow box, not the low-sugar pink box) or bulk pectin like Pomona’s or Ball Classic Powdered Pectin. If using Pomona’s, be sure to follow their two-part method using calcium water and adjust the sugar accordingly.
Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 124mg | Fiber: 1g | Sugar: 25g | Vitamin A: 910IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg