Served as accompaniment. Vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Protein diet.

5 cups peeled pitted chopped Apricots

1 1/2 cups Water

1/3 cup fresh Lemon Juice

6 cups Sugar

2 (3 ounce) envelopes liquid Pectin

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

Preparation time: 1 hour

Cooking time: 3 Days

Yields: 3 Pints

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