Apricot Preserves
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Wait until Mid-July to get tree-ripe apricots grown fro flavor, not earliness. Try Royal Blenheim, Patterson, Goldbar, Goldstrike, or Rival.
4 lbs. fresh organic apricots
5 cups sugar
Juice of two lemons
8 8-ounce canning jars with tops and bands
4 lbs. fresh organic apricots
5 cups sugar
Juice of two lemons
8 8-ounce canning jars with tops and bands
Directions
1. Wash and pit the apricots and slice them into coarse pieces. 
2. Mix the pieces with the sugar in a large bowl and let the mixture
stand for at least an hour, or better, overnight, covered, on the
counter. This allows the juice to run and dissolve the sugar. Place a
dinner plate in the fridge.
3. Transfer the mixture to a large saucepan and bring to a boil over
high heat. Stir it frequently to prevent sticking. Be careful not to
let it foam up and over the sides. Skim the light foamy material that
will rise. Reduce heat to medium and cook until it looks like
preserves, stirring frequently.
4. Boil the jars, lids, and bands in water to cover them. Take the
plate from the fridge and spoon a bit of the preserves onto the plate
to test consistency of the cooled preserves. When the consistency seems
right, remove the pan from the heat, stir in the strained lemon juice,
spoon the preserves into the jars, leaving 1/2 inch headroom, put on lids
and bands and process according to the jar manufacturer instructions.
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