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Harvest Apricot Preserves


Apricot Preserves recipe













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 35671% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 303g 303%
Dietary Fiber 20g 82%
Sugars g
Protein 29g
Vitamin A 394% Vitamin C 179%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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