Easy apricot jelly recipe ingredients:
- 11 lb (5 kg) apricots
- 5.5 lb (2.5 kg) sugar
- 2 lemons
- 2 oz. (50 g) vanilla sugar
- 4-5 tablespoons rum (optional)
- 2 pouch liquid fruit pectin
Wash and divide apricots in halves, mash them in food processor and pour it in the saucepan together with sugar.
Wash lemons and cut them in slices together with a skin.
Add lemon slices in apricots and cook it in low temperature to soften for about 30 minutes.
Stir the vanilla sugar, rum and pectin in the apricots, cook it about 3 minutes more and remove it from the heat.
Canning apricot preserves:
Pour hot fruit jelly in the sterilized and warm jelly jars, cool them and seal them at the end.