Harvest Apricot Preserves
Apricot Preserves recipe
Yield
120 servingsPrep
20 minCook
70 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | pounds |
apricots
pitted, very ripe |
|
| 7 | pounds |
sugar
|
|
| 3 | tablespoons |
lemon juice
juice of one lemon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.1 | kg |
apricots
pitted, very ripe |
|
| 3.2 | kg |
sugar
|
|
| 45 | ml |
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.
