Apricot-Rosemary Jelly

Start a tasty new family tradition with our Apricot-Rosemary Jelly recipe. The tasty combination of flavors from the sweet, ripe apricots and sprigs of fresh rosemary will have your loved ones asking for more.

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  • Makes: 120 servings
  • Serving Size: 1 tablespoon
  • Makes: 8 half-pints
  • Prep: 50 mins
  • Cook: 20 mins
  • Process: 5 mins

Apricot-Rosemary Jelly

Directions

  1. Stem, pit, and coarsely chop apricots. Measure 18 cups chopped apricots. In a large pot combine the 18 cups chopped apricots, the water, and 3-inch rosemary sprigs. Bring mixture to simmering. Cook, covered, about 20 minutes or until apricots are soft. Cool slightly. Strain mixture through a damp jelly bag or several layers of damp 100-percent-cotton cheesecloth to extract the juice; discard solids. Measure exactly 5 1/2 cups juice, adding additional water if necessary.
  2. Transfer the 5 1/2 cups juice to a 6- to 8-quart heavy pot. Stir in pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. If desired, add a small rosemary sprig to each jar. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.
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Nutrition Facts (Apricot-Rosemary Jelly)

  • Per serving:
  • 59 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 14 g sugar ,
  • 0 g pro.
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