Saturday, June 8, 2013

Apricot Preserves

Apricot preserves are my favorite and I make them every year once fresh apricots make an appearance in the grocery store. This is a recipe I learned from my mother, which have proven to work for me very well. Here it is.


3 lbs of fresh apricots, cut in half and seeds removed
3 lbs of white sugar


The whole process takes about 3 days. I usually start in the evening on Day 1.

Day 1: In a large pot pour sugar over the apricots. Leave uncovered overnight for the apricots to release the juice. 

Day 2: In the morning using a large wooden spoon stir the apricots and sugar well. Put pot on a stove and turn heat on low and continue to stir until sugar starts to melt. Be very patient - you don't want sugar to burn. Once sugar has dissolved increase heat to medium and bring to a boil. Once boiling the foam will start to form. Your job is to skim the foam while preserves are boiling. Stop skimming once there is not much foam left. Total boiling time should be 20 minutes (including the foam). Turn the heat off and take the pot of the heat, let the preserves cool uncovered. I usually let them cool and sit uncovered until the next day.

Day 3: Bring preserves to a boil stiring to not burn. Simmer for about 10-15 minutes removing any extra foam that forms. Take preserves off the heat and let them completely cool. Once cool transfer into the glass jars and store in a fridge. Enjoy on a toast, yogurt or in sauces. 

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