Apricot Preserves

1. 1

   Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.

2. 2

   Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.

3. 3

   Season them with a pinch of salt and a squeeze of lemon.

4. 4

   Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.

5. 5

   Do one of two things, puree the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.

6. 6

   In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.

7. 7

   Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.

8. 8

   Bottle and process for 7 minutes.

9. 9

   Enjoy.

No additional tips available.