Apricot Preserves

Submitted by Tuck Burnette

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 5
• Serves: 50

ingredients

• ripe apricot
• water
• salt
• lemon juice
• sugar

directions

1. 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.
2. Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
3. Season them with a pinch of salt and a squeeze of lemon.
4. Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
5. 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.
6. In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
7. Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
8. Bottle and process for 7 minutes.
9. Enjoy.