Apricot Preserve
Apricot Preserve
Ingredients
Apricot Preserve
- 6 cups apricots, chunked, seed removed - do not peel!
- 2 cups cane sugar
- 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin
- 3 T. bottled lemon juice
Apricot Pineapple Preserve
- 4 cups apricots
- 2 cups diced fresh pineapple
- 2 cups sugar
- 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin.
Instructions
- Cut and measure apricots and put into dutch oven, heating till the apricots begin to break down, about 15 minutes.
- Stir occasionally so that you don't burn the fruit. Add 2 cups of sugar or 1 cup, taste for you level of sugar you want, then add an additional cup if you don't think that it's sweet enough.
- The flex batch allows you to use less sugar and still get the proper gel. Once you get the right flavor, add the lemon juice and bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
- Ladle recipe into jars, clean rims, and process in water bath for 10 minutes at a full boil. Remember to put your jars in before it boils and bring the water to a boil and then start your timing.
- Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them. Do not put hot jars directly on your counter. The cold counter may crack hot jars.