4 kg pitted, very ripe apricots (8 lbs 1, 2 oz)
3 1/4 kg sugar (7 lbs)
1 juice of 1 lemon
1 1/2 package einsiedehilfe ('preserving aid') di, ssolved in
A Recipe for
Apricot Preserves
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This Recipe for Apricot Preserves is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Apricot Preserves from the recipe cookbook of Recipes-to-go (Fruit)
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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
Serves: 12
Apricot Preserves Recipe brought to you by Recipes To-Go