Apricot Preserves

Be the first to add a photo of this recipe!
90 minutes Prep: 20 minutes Cook: 70 minutes
3567 calories per serving view nutrition facts
12 pints suggest servings

Ingredients

9pounds apricots pitted, very ripe
7pounds sugar
3tablespoons 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.

0 links
0 comments
Loading recipe videoLoading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating
Review

Last Recipes Viewed

Recipe Bite

Celebrate Easter With Roasted Lamb

by Mark R. Vogel Mark R. Vogel

Historically, feasting on lamb was a traditional means of ushering in the spring season. The natural breeding cycle of sheep produces...

read more...

keysola

Member Review



Old-Fashioned Crumb Cake

Okay...There is a typo in this recipe but once you get past it this a wonderful easy moist delicious cake.The recipe states to reserve 1 cup of flour/butter/cinnamon mixture for top-Well if you follow that it is not sweet.....It has to be a mistake.So add sugar to flour mix before reserving.I did not have milk so I used buttermilk,second I added choc mini-morsels.Very good,Very!!