Apricot Preserves

* Exported from MasterCook *

APRICOT PRESERVES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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