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Chunky Apricot Preserves Recipe
|Dried apricots||6 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Sugar||4 Cup (64 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce (1 Can, In Its Own Juice, Undrained)|
|Frozen yellow squash||10 Ounce, thawed and drained (1 Package)|
Serving size: Complete recipe
Calories 3715 Calories from Fat 7
% Daily Value*
Total Fat 0.87 g1.3%
Saturated Fat 0.03 g0.14%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 17 mg0.7%
Total Carbohydrates 955 g318.5%
Dietary Fiber 20.5 g82.2%
Sugars 931.1 g
Protein 9 g18.3%
Vitamin A 140% Vitamin C 89.6%
Calcium 15.9% Iron 31.4%
*Based on a 2000 Calorie diet
Place over medium heat and cook until apricots are tender, about 10 minutes.
Mash into course chunks.
Add sugar, pineapple and squash, blending well.
Continue cooking over low heat until thickened, stirring occasionally about 15 minutes.
Pour into sterilizedjars and seal.
Store in refrigerator