Strawberry Apricot Jelly
Capture the vibrant flavors of summer with this Strawberry Apricot Jelly, a luscious blend of sun-ripened strawberries and juicy apricots. This homemade jelly recipe combines fresh fruit, a splash of zesty lemon juice, and liquid pectin for the perfect balance of sweetness and tang. The process includes simmering the fruits to create a velvety base, straining for a smooth texture, and finishing with a rolling boil to seal in the natural goodness. Whether you prefer a crystal-clear jelly or a textured spread, this preservative-free recipe offers versatility and rich flavor in every spoonful. Ideal for spreading on warm toast, pairing with cheeses, or as a vibrant topping for desserts, this Strawberry Apricot Jelly is an easy and rewarding canning project. Celebrate the taste of the season and enjoy the satisfaction of homemade preserves all year long!
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Ingredients
- 2 cups Fresh strawberries
- 2 cups Fresh apricots (pitted and chopped)
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 packet Liquid pectin
- 1 cup Water
Directions
Step 1
Wash the strawberries and apricots thoroughly. Remove the stems from the strawberries and pit the apricots. Chop both fruits into small pieces.
Step 2
In a large pot, combine the chopped strawberries, apricots, and 1 cup of water. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes, stirring occasionally, until the fruits are soft and break down.
Step 3
Mash the fruit mixture using a potato masher or an immersion blender until it reaches your desired consistency.
Step 4
Strain the fruit mixture through a fine mesh sieve or cheesecloth into a clean bowl to remove the pulp, leaving only the fruit juice. Discard the pulp if you prefer a clear jelly, or keep it for a textured spread.
Step 5
Return the strained juice to the pot and add the granulated sugar and lemon juice. Stir well to combine.
Step 6
Bring the mixture to a rolling boil over high heat, stirring constantly to dissolve the sugar.
Step 7
Once the mixture is boiling, add the liquid pectin. Boil for 1 minute, continuing to stir constantly.
Step 8
Remove the pot from the heat and skim off any foam that has formed on the surface with a spoon.
Step 9
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
Step 10
Allow the jars to cool completely at room temperature. Check that the lids have sealed properly (they should not flex when pressed). Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks.
Nutrition Facts
| Serving size | (1789g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3345.1 |
| Total Fat 2.6g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15.5mg | 0% |
| Total Carbohydrate 870.0g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 852.4g | |
| Protein 7.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 114.2mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 1506.9mg | 0% |
Source of Calories