Safta Rachel'S Fresh Apricot Preserves

1. 1

   Wash and dry apricots; halve and seed them.

2. 2

   Place fruit in a large, non-reactive pot with heavy base.

3. 3

   Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.

4. 4

   Bring mixture to a boil over medium heat, uncovered.

5. 5

   Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.

6. 6

   Add butter during this time.

7. 7

   Do not allow to scorch.

8. 8

   Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.

9. 9

   For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.

10. 10

    If preserves become too thick, add a little water.

11. 11

    Taste and correct sweetness with lemon juice if needed.

12. 12

    Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.

13. 13

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* Per serving · 4 servings · Values may vary.

No additional tips available.