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3 StepsApricot preserve · about 1.5 kg

  1. Preserve · Step 1 of 3

    Toss 2.2 lb apricots, halved and pitted with 3 ½ cups sugar and ¼ cup lemon juice; macerate overnight in the fridge.

  2. Preserve · Step 2 of 3

    Boil hard, stirring, to 104 °C.

    a drop wrinkles on a cold plate

  3. 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.