3 StepsApricot preserve · about 2.9 kg
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Preserve · Step 1 of 3
Toss 2000 g apricots, halved and pitted with 1400 g sugar and 120 ml lemon juice; macerate overnight in the fridge.
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Preserve · Step 2 of 3
Boil hard, stirring, to 104 °C.
a drop wrinkles on a cold plate
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Preserve · Step 3 of 3
Ladle into hot sterilized jars with 6 mm (¼ in) headspace, seal, and process in a boiling water bath for 10 min.