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Printed at the current scale: about 4.4 kg · 4500 ml · Metric · front and back, more cards if it runs long

Apricot preserve

about 4.4 kg · 4500 ml · 4 × 6 in
3000 g apricots, halved and pitted
2100 g sugar
180 ml lemon juice
forklet.co/r/rIieb8g7?scale=3 · v1
  1. Toss 3000 g apricots, halved and pitted with 2100 g sugar and 180 ml lemon juice; macerate overnight in the fridge. 8 h to 12 h
  2. Boil hard, stirring, to 104 °C. 20 min to 30 min
  3. 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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