Apricot preserve
about 1.5 kg · 1500 mlPreserve
- 1000 gapricots, halved and pitted
- 700 gsugar
- ≈ 62 glemon juice
- Toss 1000 g apricots, halved and pitted with 700 g sugar and 62 g 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.