Apricot preserve
about 725 g · 750 mlPreserve
- 500 gapricots, halved and pitted
- 350 gsugar
- 30 mllemon juice
- Toss 500 g apricots, halved and pitted with 350 g sugar and 30 ml lemon juice; macerate overnight in the fridge. 8 h to 12 h
- Boil hard, stirring, to 104 °C. 20 min to 30 min
- Ladle into hot sterilized jars with 6 mm (¼ in) headspace, seal, and process in a boiling water bath for 10 min.