Peach and Apricot Preserve
Peach and Apricot Preserve recipe
peeled & chopped
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.
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.