“Happy National Apricot Day! Today we’re celebrating the fruit that brightens our kitchens and our plates. Whether you enjoy Apricots fresh, dried, baked, or blended, apricots bring a burst of flavor to every recipe. What’s your favorite apricot treat?”
Before you ask what, my favorite Apricot treat is there isn’t one and Charlie doesn’t have one either. I’m not even sure Charlie or I’ve tried Apricots. As for David I’m sure he has and I bet you a $1 to a $10 bill he likes Apricots. I found a recipe for Apricot Jelly I’ve shared with you I was thinking of making David and his dad. Would you like a jar as well?
January 9 as you know is National Apricot Day, a sweet little celebration of one of nature’s sunniest fruits. Apricots may be small, but they’re packed with flavor, color, and history. From fresh apricots in lunchboxes to warm apricot cobblers cooling on the counter, National Apricot Day is all about enjoying the bright, tangy sweetness that brings a touch of summer to even the chilliest winter mornings.
Ways to Celebrate
- Bake an apricot treat: Including muffins, bars, cobblers, or a simple apricot glaze over pound cake. Don’t forget Apricot Jelly.
- Share apricot fun facts: perfect for your readers who love learning something new and can be turned into a #Homeschool Lesson Plan and the kids can cook something using Apricots.
- Create a kid‑friendly snack: dried apricots with yogurt or trail mix.
- Whip up a savory dish: apricot chicken or apricot‑glazed pork tenderloin.
- Post a bright apricot graphic: great for social media engagement.
Apricot Jelly recipe
Here’s a bright, easy, family‑friendly Apricot Jelly Recipe
Apricot Jelly is a sweet, golden jelly that tastes like sunshine in a jar.
Ingredients
- Fresh apricots: 3 pounds, pitted and chopped
- Water: 4 cups
- Sugar: 4 cups
- Lemon juice: 2 tablespoons (helps the jelly set and brightens flavor)
- Pectin: 1 packet (liquid or powdered)
Instructions
- Cook the fruit
- Place chopped apricots and water in a large pot.
- Bring to a boil, then simmer 20–25 minutes until the fruit is very soft.
- Strain the juice
- Pour the mixture through a jelly bag or fine mesh strainer.
- Let it drip without pressing to keep the jelly clear.
- You should end up with about 4 cups of apricot juice.
- Combine juice, sugar, and lemon
- Return the juice to the pot.
- Add sugar and lemon juice, stirring until dissolved.
- Bring to a rolling boil.
- Add pectin
- Stir in pectin according to package instructions.
- Boil hard for 1 minute.
- Test for set
- Place a spoonful on a cold plate.
- If it wrinkles when pushed, it’s ready.
- Jar the jelly
- Ladle hot jelly into sterilized jars, leaving ¼‑inch headspace.
- Wipe rims, seal, and process in a boiling water bath for 10 minutes.
Tips for the Cooks:
- Use underripe apricots for extra natural pectin.
- Add a cinnamon stick while simmering for a warm twist.
- Swap in honey for part of the sugar for a deeper flavor.
- Use the leftover pulp in muffins or fruit bars.
If you want, I can turn this into a Pinterest‑style recipe card, or a short social caption with emojis and hashtags. Just leave me a comment with what you’re looking for. and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
