Apricot preserves

 
                             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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