Biblical significance of the blood of Jesus: 1. Redemption. a. Acts 20:28 – “church of God purchased with His own blood.” b. Eph. 1:7 – “we have redemption through His blood.” c. 1 Pet. 1:9 – “redeemed...with precious blood.” d. Rev. 5:9 – “purchased for God with His blood, men from every tribe.” 2. Propitiation. a. Rom. 3:25 – “God displayed Jesus as a propitiation in His blood.” 3. Cleansing. a. Heb. 9:14 – “blood of Christ...will cleanse your conscience.” b. 1 John 1:7 – “blood of Jesus cleanses us from all sin.” c. Rev. 7:14 – “washed their robes in the blood of the Lamb.” 4. Forgiveness. a. Eph. 1:7 – “redemption through His blood, the forgiveness of our trespasses.” b. Heb. 9:22 – “without shedding of blood there is no forgiveness.” c. Rev. 1:5 – “released us from our sins by His blood.” 5. Access to God. a. Eph. 2:13 – “brought near to God by the blood of Christ.” b. Heb. 10:19 – “confidence to enter Holy Place by blood of Jesus.” 6. Reconciliation. a. Col. 1:20 – “reconciled, made pace through the blood of the cross.” 7. Justification. a. Rom. 5:9 – “having been justified by his blood.” 8. Sanctification. a. Heb. 13:12 – “that He might sanctify the people through His blood.” 9. Conquest of evil. a. Rev. 12:11 – “overcame...because of the blood of the Lamb.” 10. Basis of new covenant. a. Heb. 13:20 – “through the blood of the eternal covenant.” 11. Lord's Supper. a. Matt. 26:28 – “This is the new covenant in My blood.” b. I Cor. 10:16 – “the cup of blessing...a sharing in the blood of Christ.”

James Fowler

CATEGORY	CUISINE	TAG	YIELD
		Jams, Jellies, & preserves	9	Servings

INGREDIENTS

6	lb	Apricots, ripe
2	c	Sugar
1/2	c	Honey, mild
3	tb	Lemon juice

INSTRUCTIONS

Wash the apricots. Cut them in half through the natural indentation and
remove the pits. Slice each half into 4 lengthwise strips. There should be
approximately 4 quarts.
Gently combine the apricot slices, sugar, honey, and lemon juice in a large
nonreactive bowl. Allow to stand at room temperature for 3 to 4 hours,
stirring several times to keep the fruit coated and to help the juices
dissolve the sugar.
Pour the fruit mixture into a large 6 quart nonreactive shallow preserving
pan and bring toa boil over high heat. With a metal spoon or fine mesh
skimmer, skim off any foam that forms on top. Reduce heat to medium.
Continue cooking, stirring occasionally, for 20 to 30 minsutes until the
mixture is thick with a few chunks left and appears slightly glazed.
Turn off the heat and skim any additional foam. Ladle into hot sterilized
jars, wipe rims clean with a damp towel, and seal with new lids and metal
rings.Process in a hot-water bath for 5 mins. Remove, cook, check seal,
label, and store.
Makes 9 cups. Per tablespoon: 23 calories; trace fat
Recipe by: Edon Waycott in "Preserving the Taste" Posted to TNT - Prodigy's
Recipe Exchange Newsletter  by Rainbow225@aol.com on Jul 5, 1997

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