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Add a photoServings: 9
Ingredients
- 6 lb Apricots, ripe
- 2 c. Sugar
- 1/2 c. Honey, mild
- 3 Tbsp. Lemon juice
Directions
- Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 qts.
- Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3 to 4 hrs, stirring several times to keep the fruit coated and to help the juices dissolve the sugar.
- Pour the fruit mix into a large 6 qt nonreactive shallow preserving pan and bring toa boil over high heat. With a metal spoon or possibly fine mesh skimmer, skim off any foam which forms on top. Reduce heat to medium.
- Continue cooking, stirring occasionally, for 20 to 30 minsutes till the mix is thick with a few chunks left and appears slightly glazed.
- Turn off the heat and skim any additional foam. Ladle into warm sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings.Process in a warm-water bath for 5 mins. Remove, cook, check seal, label, and store.
- Makes 9 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 9 servings | |
| Calories 366 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 745mg | 21% |
| Total Carbs 91.67g | 24% |
| Dietary Fiber 5.7g | 19% |
| Sugars 85.98g | 57% |
| Protein 4.01g | 6% |
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