| 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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