- 2 cups apricot puree (about 4 cups fresh or frozen apricots, pureed and then strained to make 2 cups)
- 4 teaspoons pectin, available in the baking section of supermarkets or natural food stores
- 2 1/2 cups sugar, plus extra, for rolling
- 1/2 cup light corn syrup
- 2 teaspoons non-buffered ascorbic acid, available at natural-food store
- 1 teaspoon water
Food Network Invites You To Try This Apricot Gelee Recipe From Gale Gand.
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