Recipe: Apricot Preserves (3) for Melinda

fresh fruit is too precious too waste! I hope these will help!

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HOW TO MAKE APRICOT PRESERVES
Makes 7 cups or 7 (8-oz.) jars

Fresh apricots are in season for a relatively short time during the summer. In the United States, California grows around 95 percent of the apricots for the nation, with each variety boasting its own unique features. Old-fashioned Tiltons are excellent for eating out of hand, large deep-orange Pattersons are a great choice when canning and the rich flavor of Blenheims makes them ideal for making jam.

3 lbs. apricots to yield 4 cups crushed fruit
7 cups sugar
1/4 cup fresh lemon juice
3 oz. liquid fruit pectin

Wash jars in hot soapy water and rinse. Place on a rack in the sink and pour boiling water in and over each jar. Drain. Keep hot by transferring clean jars to a cookie tray and placing in a 200-degree F oven. Prepare lids by placing in a saucepan of gently boiling water.

Place the apricots in a colander and rinse under cool running water. Cut the apricots in half, then remove and discard the pits. Place the fruit in a food processor and process for 35 to 45 seconds until quite smooth.

Measure the crushed apricots into a 6- or 8-qt. pot. Stir the sugar and lemon juice into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly.

Add the pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.

Remove from heat, and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/4 inch of the top. Wipe jar rims and threads with a clean, damp cloth.

Remove the jar lids from the boiling water using tongs, and place on a paper towel. Wipe dry. Place the lids on the jars and screw on tightly.

Heat process in boiling water bath for 15 minutes.

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APRICOT PRESERVES

6 ounces dried apricots
1 cup water
4 cups sugar
8 ounces crushed pineapple in juice, undrained
10 ounces frozen yellow squash, thawed

Combine apricots and water in medium saucepan and let stand about 1 hour to plump.

Place over medium heat and cook until apricots are tender, about 10 minutes.

Mash into coarse chunks. Add sugar, pineapple, and squash, blending well. Continue cooking over low heat until thickened, stirring occasionally, about 15 minutes.

Pour into sterilized half pint jars and seal let cool and store in refrigerator.

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APRICOT PRESERVES

1 pound dried apricots
1 3/4 cup sugar
3 1/2 cups water

In a food processor, chop the apricots finely. Place in a 3 1/2 quart crockpot with the sugar and water and stir.

Cover and cook on high for 2 1/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours more, or until it has thickened.

Ladle into clean, hot jam jars and seal according to the manufacturer's instructions. Process in a boiling water bath for 15 minutes. Or keep refrigerated up to 3 weeks.