Apricot Preserves

Title:
Apricot Preserves

Yield:
12 Servings

Categories:
Spreads,
Jams




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini