Food recipes
Harvest Apricot Preserves
Harvest Apricot Preserves Ingredients: apricots, dried, sulfured, uncooked sugars, granulated lemon juice, raw Directions: Cook apricots and sugar to setting point, continually skimming off foam. Shortly before done,...
Harvest Apricot Preserves
Ingredients:
apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw
Directions:
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).
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.
Ingredients:
apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw
Directions:
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).
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.