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.
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.