Apricot preserve
about 4.4 kg · 4500 mlPreserve
- 3000 gapricots, halved and pitted
- 2100 gsugar
- 180 mllemon juice
- 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
- 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.