Home - By Category - Recipe - Spreads Page 1 | Jams Page 1 | Preserves Page 1

Apricot Preserves

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT PRESERVES
 Categories: Spreads, Jams, Preserves
      Yield: 12 Servings
 
      4 kg Pitted, very ripe apricots
           -(8 lbs 12 oz)
  3 1/4 kg Sugar (7 lbs)
           Juice of 1 lemon
  1 1/2 pk "Einsiedehilfe" ('Preserving
           -Aid') dissolved in
 
  hot water
  
  Cook apricots and sugar to setting point, continually skimming off
  foam. Shortly before done, add lemon juice. Remove from heat. Stir in
  'Preserving Aid' dissolved in hot water. Pour into hot, dry,
  sterilized jars. 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.
  
  Makes 12 half-liter jars and one quarter-liter jar. (Between 13 and
  14 1 pint jars).
  
  "Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram
  packages and consists of 65 percent sugar and 35 percent benzoic acid.
  
  To test for setting point:  Spoon a little of the conserve onto a
  chilled saucer. Leave for a few minutes - then hold saucer upside
  down. If conserve doesn't run, then setting point has been reached.
  
  From:  Maria Baumgartner (Karin Brewer's mother), Vienna, Austria
  Posted by:  Karin Brewer, Cooking Echo, 6/92
 
MMMMM

Display Recipe for Import.