Peach & Apricot Preserve

Directions

In a Dutch oven, combine 2 cups each of the peaches and apricots with the remaining ingredients excepting the margarine.

Mash enough to break the fruit.

Stir in the remaining peaches and apricots.

Add margarine.

Bring to a slow boil, stirring.

Boil, continuing to stir frequently, for 20 minutes or until setting point is reached.

Ladle into sterile 250mL canning jars leaving ½ inch headspace.

Wipe rim and seal.

Process for 5 minutes in a boiling water bath.

Remove, cool, label and store.