Safta Rachel's Fresh Apricot Preserves
- Ready In:
- 1hr 25mins
- Ingredients:
- 4
- Yields:
-
5 8-oz. jars
ingredients
- 3 lbs fresh apricots
- 3 3⁄4 cups granulated sugar
- 1 tablespoon lemon juice (optional)
- 1⁄2 teaspoon butter
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.
- .
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Graciebonica
Buena Park, 0
<p>I live in southern California, about 14 miles from the Pacific Ocean. I'm a retired (early) nurse. I am also a clergy person. <br />I enjoy traveling, but haven't had the time for much, and my latest craft/project is restoring old lamps. My husband makes the rounds at thrift shops for used and abused lamps, and challenges me to revive them. He has found some doozies, but I've yet to find one I couldn't reclaim. <br />I am married for 30 years, have five children and four grandchildren, a Pekingese, three Chihuahuas and three cats. <br />I enjoy gardening, and even in the tiny back yard of my town house, I manage to grow tomatoes and green beans each year, along with as many flowering plants as I can squeeze into the limited space. I enjoy cooking for people and sharing recipes. My all-time favorite cookbook is Betty Crocker's Cookie Book. It is a classic! <br />If I had a month off and money to burn, I'd spend the time in San Francisco---my favorite city. I've definitely left my heart there!</p>