Apricot Preserves Recipe
Summary
Ingredients
| Apricots | 3 Pound | |
| Lemon | 1 , juiced | |
| Water | 2 Cup (32 tbs) | |
| Sugar | 7 Cup (112 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 6082 Calories from Fat 46
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 0.39 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15.3 mg0.6%
Total Carbohydrates 1559 g519.6%
Dietary Fiber 29.9 g119.8%
Sugars 1524.5 g
Protein 20 g39.5%
Vitamin A 524.5% Vitamin C 301.2%
Calcium 22.6% Iron 32.5%
*Based on a 2000 Calorie diet
Directions
1 Wash the apricots clear the pits and cut them in to quarters.
MAKING
2 In a large saucepan add water with lime juice and put the quartered apricots in.
3 Crack the apricot pits with a hammer about 12 of them and remove the kernels.
4 Blanch the kernels in boiling water for 5 minutes and split them in to half.
5 Add the kernels to the saucepan.
6 Simmer until the apricots are pulpy, stir in the sugar and boil until set.
SERVING
7 Serve as desired
Chef
