- 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.
- 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.
- 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.
- 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.
Nutrition Facts (Apricot-Rosemary Jelly)
- Per serving:
- 59 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 1 mg sodium,
- 15 g carb.,
- 0 g fiber,
- 14 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet