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Ingredients

• 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

Description

Food Network Invites You To Try This Apricot Gelee Recipe From Gale Gand.

Food Network