Apricot-Almond Conserve

1. 1

   Wash, peel and pit apricots, then chop (you need 4 1/2 cups).

2. 2

   Place in 8-10 quart kettle; add water.

3. 3

   Heat to boiling; reduce heat, cover and simmer 5-10 minutes or till apricots are tender, stirring frequently to prevent sticking or scorching.

4. 4

   Add sugar, almond and lemon juice; stir till sugar dissolves.

5. 5

   Bring mixture back to a full rolling boil.

6. 6

   Continue cooking about 10 minutes till jam is desired consistency, stirring constantly.

7. 7

   Remove from heat, quickly skim off foam with a metal spoon.

8. 8

   Ladle into hot, sterile jars leaving 1/4-inch head space.

9. 9

   Wipe rim, adjust lids and process in boiling water bath 5 minutes.

10. 10

    Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.