Thursday, July 24, 2008

Apricot Preserves

So, I've almost eaten a whole jar of the apricot preserves I made this week with my sister. It is so delicious, that I decided to give you all the recipe:

4 ½ c. apricots, chopped
1/3 c. water
2 Tbsp. lemon juice
Bring to a boil, cover and simmer 5 minutes or until tender.
3 c. sugar
Bring to a full rolling boil and cook until desired thickness. Remove from heat and put into clean, hot jars within 1/8 inch from rim. Wipe rims clean. Put on lid and band. Invert for 5 minutes. Let cool 24 hrs. It might take a few weeks to set.
* Don’t forget to put your lids in almost boiling water before starting to soften them.