Safta Rachel's Fresh Apricot Preserves
My friend Kathy shared this recipe with me; I don't know the original source. This recipe is the most delicious preserves recipe I've found! I give jars as gifts on the holidays. It is well worth the time needed for preparation. If very firm fruit is used, the apricot halves will often still be intact when finished. If soft fruit is used, this will be a thick "jam" with lots of yummy bits of apricot.
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READY IN: 1hr 25mins
YIELD: 5 8-oz. jars
UNITS: US
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DIRECTIONS
- Wash and dry apricots; halve and seed them.
- Place fruit in a large, non-reactive pot with heavy base.
- Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
- Bring mixture to a boil over medium heat, uncovered.
- Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
- Add butter during this time.
- Do not allow to scorch.
- Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.
- For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
- If preserves become too thick, add a little water.
- Taste and correct sweetness with lemon juice if needed.
- Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
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