Ingredients
- 9 pounds apricots pitted
- very ripe
- 7 pounds sugar
- 3 tablespoons lemon juice juice of one lemon
Instructions
- 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.
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