Bottled Preserved Apricots Recipes

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APRICOT PRESERVES



Apricot Preserves image

Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.

Provided by Tuck Burnette

Categories     Very Low Carbs

Time 1h30m

Yield 50 serving(s)

Number Of Ingredients 5

ripe apricot
water
salt
lemon juice
sugar

Steps:

  • Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
  • Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
  • Season them with a pinch of salt and a squeeze of lemon.
  • Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
  • Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
  • In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
  • Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
  • Bottle and process for 7 minutes.
  • Enjoy.

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