Apricot Pie Filling
Apricot pie filling is new for me and what an outstanding cobbler it will make.
- 3-1/2 cups Sliced fresh apricots
- 1 cup Granulated sugar
- 1/4+1 cup+tbsp Clear Jel®
- 3/4 cup Cold water
- 1/8 tsp Cinnamon (optional)
- 1/8 tsp Almond extract (optional)
- 1/4 cup Bottled lemon juice
- 6 quarts Sliced fresh apricots
- 7 cups Granulated sugar
- 2+3 cups+tbsp Clear Jel®
- 5-1/4 cups Cold water
- 1 tsp Cinnamon (optional)
- 1 tsp Almond extract (optional)
- 1-3/4 cups Bottled lemon juice
Yield: 1 quart or 7 quarts.
Slice apricots. No need to peel them. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning.
For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble.
Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes.
Fill hot jars without delay, leaving 1 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.
Process in a water bath canner for 30 minutes. Once the timing is finished leave the jars in the water for a few minutes then put them on a dishtowel on the counter and leave them overnight to cool. During the next several hours the lids will seal.