Apricot Jelly - cooking recipe

Ingredients

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

Preparation

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.