Apricot Preserves Recipe

• 9 lb very ripe apricots pitted
• 7 lb sugar Juice of 1 lemon
• 1 1/2 pkt Einsiedehilfe (preserving aid) dissolved in Warm water

1. Cook apricots and sugar to setting point, continually skimming off foam.
2. Shortly before done, add in lemon juice.
3. Remove from heat.
4. Stir in 'Preserving Aid' dissolved in warm water.
5. To test for setting point: Spoon a little of the conserve onto a chilled saucer.
6. Leave for a few min - then hold saucer upside down.
7. If conserve doesn't run, then setting point has been reached.
8. Pour into warm, dry, sterilized jars.
9. Seal jars with cellophane the top of that has been dipped in rum and smooth the overhang over the jars' necks, tying with thin twine.
10. This recipe yields between 13 and 14 one-pint jars.
11. Comments: "Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram pkgs.
12. and consists of 65 percent sugar and 35 percent benzoic acid.
13. Yield: 13 pints

very, sugar juice, water

Taken from cookeatshare.com/recipes/apricot-preserves-69131 (may not work)