Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
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Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 250 or 236 ml jars
- Headspace: 1/4 inch (0.5 cm)
- Processing: 10 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s guidance above that elevation.
Tested/documented source
Bernardin: Apricot Jelly — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare canner, jars, lids, and measured ingredients.
- Complete every preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 or 236 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, bubble tool, and thermometer or jelly bag where specified
Visual method guide
- Prepare the fruit exactly as documented.
- Cook to the source’s stated gel or butter stage.
- Hot-fill and maintain 1/4 inch (0.5 cm) headspace.
- Process under at least 1 inch of boiling water.
Safety essentials
Keep the documented apricot juice, apple juice, lemon juice, sugar, and liquid-pectin proportions. Use the specified liquid pectin and complete the documented juice-extraction and boil stages.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
Apricot Jelly — Bernardin is a tested Bernardin fruit spread.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Apricot Jelly — Bernardin
Ingredients
- 7 lb (3.2 kg) fresh apricots, about 80 medium
- 1 1/2 cups (375 ml) tart apple juice
- 1/4 cup (50 ml) bottled lemon juice
- 4 cups (1000 ml) granulated sugar
- 1 pouch (85 ml) BERNARDIN® Liquid Pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Wash, pit and purée apricots. Combine with apple juice in a large stainless steel saucepan and bring to a boil. Boil 2 minutes, stirring frequently. Remove from heat. Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container.
- Let drip overnight to collect juice. For quicker results, squeeze bag; juice maybe cloudy. Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
- Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Measure 2 1/2 cups (625 ml) prepared juice into a large, deep stainless steel saucepan. Stir in lemon juice and sugar. Over high heat, bring mixture to a full rolling boil.
- Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in Liquid Pectin, mixing well. Skim foam. Quickly pour jelly into hot sterilized jars to within 1/4 inch (0.5 cm) of top rim (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining jelly. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.
- Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or use with breakfasts, desserts, baked goods, or savory pairings.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented jar size.
Can I change the sugar or fruit proportions?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
This tested fruit spread is not interchangeable with an unprocessed refrigerator preparation.
Troubleshooting
Seal failure: Refrigerate the jar. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.