Apricot-Almond Conserve

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Recipe by Iron Bloomers

From BH&G Canning. Great on homemade breads either quick of yeast.

Ingredients Nutrition


  1. Wash, peel and pit apricots, then chop (you need 4 1/2 cups).
  2. Place in 8-10 quart kettle; add water.
  3. Heat to boiling; reduce heat, cover and simmer 5-10 minutes or till apricots are tender, stirring frequently to prevent sticking or scorching.
  4. Add sugar, almond and lemon juice; stir till sugar dissolves.
  5. Bring mixture back to a full rolling boil.
  6. Continue cooking about 10 minutes till jam is desired consistency, stirring constantly.
  7. Remove from heat, quickly skim off foam with a metal spoon.
  8. Ladle into hot, sterile jars leaving 1/4-inch head space.
  9. Wipe rim, adjust lids and process in boiling water bath 5 minutes.
  10. Cool on wire rack.

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