Harvest Apricot Preserves

1. 1

   Cook apricots and sugar to setting point, continually skimming off foam.

2. 2

   Shortly before done, add lemon juice.

3. 3

   Remove from heat.

4. 4

   Stir in 'Preserving Aid' dissolved in hot water.

5. 5

   Pour into hot, dry, sterilized jars.

6. 6

   Seal jars with cellophane the top of which has been dipped in rum and smooth the overhang over the jars' necks, tying with thin twine.

7. 7

   Makes 12 half-liter jars and one quarter-liter jar.

8. 8

   (Between 13 and 14 1 pint jars).

9. 9

   To test for setting point: Spoon a little of the conserve onto a chilled saucer.

10. 10

    Leave for a few minutes - then hold saucer upside down.

11. 11

    If conserve doesn't run, then setting point has been reached.

* Per serving · 4 servings · Values may vary.

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