Apricot Preserves

90 minutes Prep: 20 minutes Cook: 70 minutes

3567 calories per serving view nutrition facts

12 pints suggest servings

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Ingredients

9	pounds	apricots	pitted, very ripe
7	pounds	sugar
3	tablespoons	lemon juice	juice of one lemon

Directions

Cook apricots and sugar to setting point, continually skimming off foam.

Shortly before done, add lemon juice.

Remove from heat. Stir in 'Preserving Aid' dissolved in hot water.

Pour into hot, dry, sterilized jars.

Seal jars with cellophane the top of which has been dipped in rum and smooth the overhang over the jars' necks, tying with thin twine.

Makes 12 half-liter jars and one quarter-liter jar.

(Between 13 and 14 1 pint jars).

To test for setting point: Spoon a little of the conserve onto a chilled saucer. Leave for a few minutes - then hold saucer upside down. If conserve doesn't run, then setting point has been reached.

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Nutrition Facts

Serving Size 1827g

Amount per Serving

Calories 3567 1% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 909.0g	303%
Dietary Fiber 20.0g	82%
Sugars 888.0g
Protein 14.0g	29%

Vitamin A	394%		Vitamin C	179%
Calcium	14%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Adas Careh (Lentil Butter)

I love this recipe. I have used it as the base for pita sandwiches, and with grilled veggies in a panini with two to three types of cheeses. Put a bunch of green leaf lettuce and tomato and cucumber, and mmmmmmm!!!! Five stars