Apricot Jelly

Directions

1. 1
   Combine apricots and water.
2. 2
   Over medium heat bring mixture to a boil.
3. 3
   Reduce heat to a simmer gently for 5 minutes
4. 4
   Take pan off heat; skim and let set 30 minutes.
5. 5
   Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
6. 6
   Line sieve with 4 layers of clean damp cheese cloth.
7. 7
   Strain; cover the juice and refrigerate overnight.
8. 8
   Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
9. 9
   To make the jelly, combine juices when they are warm add sugar.
10. 10
    Stirring constantly until sugar is dissolved, bring to a rolling boil.
11. 11
    Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
12. 12
    Remove pan from heat; skim off foam.
13. 13
    Ladle into hot jars, leaving 1/4 inch head space.
14. 14
    Water bath for 15 minutes.