Apricot preserve
about 2.9 kg · 3000 ml · 4 × 6 in2000 g apricots, halved and pitted
1400 g sugar
120 ml lemon juice
forklet.co/r/rIieb8g7?scale=2 · v1
- Toss 2000 g apricots, halved and pitted with 1400 g sugar and 120 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.
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