Strawberry Apricot Jelly - cooking recipe

Ingredients

2 cups strawberries, washed and hulled
2 cups apricots, washed sliced and peeled
4 cups sugar
1 tablespoon lemon juice
1 tablespoon fruit pectin
8 tablespoons apricot brandy

Preparation

Once all fruit is prepped, place in blender and blend for 30 seconds on high.
Next add sugar, lemon juice, pectin and brandy.
Don't be alarmed, the alcohol will cook out of the brandy. Its for flavor only.
Blend until smooth.
Pour into a medium saucepan and boil for 8 minutes.
Skim off the foamy layer on top.
Pour the hot jam into hot sterile jars. Close tightly.
Allow to cool before refridgeration. Lasts 3-5 days after opening the jar.