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Apricot Jelly

Posted By Suzanne McMinn On June 27, 2010 @ 7:25 am In All Recipes,Boiling Water Bath,BWB Jams, Jellies, Butters & Preserves,Canning,Preserving,Steam Juicer | 1 Comment

Combine apricot juice, lemon juice, and pectin in a large pot. (Add a teaspoon of butter to prevent foaming.) Bring to a boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil; boil hard one minute, stirring constantly.

Remove from heat. Skim foam, if any. Ladle hot jelly into hot jars. Adjust lids and rings. BWB 10 minutes.


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