Apricot preserve
about 2.9 kg · 3000 mlPreserve
- 2000 gapricots, halved and pitted
- 1400 gsugar
- 120 mllemon juice
- 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.