Perfect for Making Homemade Jams and Jellies
Homemade Apricot Red Currant Jelly Recipe
This homemade apricot red currant jelly is a tasty and versatile spread that can be served on toast, scones, or as a glaze for meats. The apricot and red currant combination gives the jelly a bright, tangy flavor that is perfectly balanced with the sweetness of sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Combine the apricots and red currants with 2 cups of water in a large saucepan.
- Bring the mixture to a boil, then reduce to a low heat.
- Cook for 20 minutes, stirring occasionally, with the fruit.
- After 20 minutes, strain through a fine mesh strainer or cheesecloth, pressing on the solids to extract as much liquid as possible.
- In a clean saucepan, pour 4 cups of the fruit juice.
- Stir together the sugar and lemon juice in the pan.
- Bring the mixture to a boil over high heat, stirring constantly to prevent scorching.
- When the mixture reaches a boil, add the powdered pectin and stir for 1-2 minutes, or until the pectin is completely dissolved.
- Cook for another 2-3 minutes, stirring constantly, until the jelly reaches the desired consistency.
- You can check the consistency of the jelly by spooning a small amount onto a chilled plate and allowing it to cool for a minute.
- It's ready when the jelly wrinkles when pressed with your finger.
- Remove the pan from the heat and skim any foam that has formed on the surface of the jelly.
- Fill hot sterilized jars with hot jelly, leaving 1/4 inch headspace.
- Wipe the jar rims clean and cover with lids.
- For 10 minutes, place the jars in a boiling water bath.
- Allow the jars to cool to room temperature after removing them from the water.
- For up to a year, keep the jelly in a cool, dark place.
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