- Recipes Home
- Interest Groups
Apricot And Lemon Preserve Recipe
|Dried apricots||1 Pound|
|Lemons||1 1⁄2 Pound|
Serving size: Complete recipe
Calories 11760 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 65.8 mg2.7%
Total Carbohydrates 3078 g1026%
Dietary Fiber 65.1 g260.4%
Sugars 2961.6 g
Protein 24 g47.1%
Vitamin A 331.1% Vitamin C 880.7%
Calcium 69.2% Iron 95%
*Based on a 2000 Calorie diet
Scrub the lemons, squeeze out the juice and pips and slice the peel.
Put the sliced peel and juice in a pan with the remaining liquid, plus the apricot water, and add the pips tied in muslin.
Cook gently for 2 hours until the peel is soft.
Half-an-hour before the end of the cooking time, add the apricots.
Remove pips — squeeze muslin well.
Add sugar and dissolve.
Bring to boil and boil rapidly until setting point is reached.
Pot and cover in the usual way.
Makes 10 lbs.