Apricot Jam Recipes

3 1/4 cup prepared fruit
1/2  bottle fruit pectin
7 cup sugar

Wash apricots.  Pit.  Do not peel.  Cut in small pieces.  Crush
thoroughly. Combine sugar and fruit.  Mix well.  Hat rapidly to full rolling
boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove
from fire. Stir in fruit pectin. Skim.

Apricot Lite Jam

2 cup (480 ml) dried apricots
1 1/2 cup (360 ml) crushed pineapple, unsweetened (if using canned,
1  drain)
1  orange, peeled, seeded and chopped
1  juice of 1/2 lemon
3 1/2 cup (840 ml) sugar

Cover apricots with cold water and let soak overnight.  Simmer apricots in
soaking water, uncovered, until tender.  Mash with a potato masher or in a
food processor.  Add pineapple, orange, lemon juice, and sugar to apricot
mixture.  Simmer until sugar has dissolved, stirring frequently; then cook
over high heat until thick, about 20 - 30 minutes.  Skim off foam. Pour
into hot jars, leaving 1/4" (6mm) head space.  Adjust caps.

Process 10 minutes in boiling water bath.  Yield: 6 half pints (1440 mL)

Apricot Preserves

4 kg pitted, very ripe apricots (8 lbs 1; 2 oz)
3 1/4 kg sugar (7 lbs)
1  juice of 1 lemon
1 1/2 pkg einsiedehilfe ('preserving aid') dissolved in

hot water

Cook apricots and sugar to setting point, continually skimming off foam.
Shortly before done, add lemon juice.  Remove from heat. Stir in
'Preserving Aid' dissolved in hot water.  Pour into hot, dry, sterilized
jars. Seal jars with cellophane the top of which has been dipped in rum
andsmooth the overhang over the jars' necks, tying with thin twine.

Makes 12 half-liter jars and one quarter-liter jar.  (Between 13 and 14
1  pint jars).

"Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram
packages and consists of 65 percent sugar and 35 percent benzoic acid.

To test for setting point:  Spoon a little of the conserve onto a
chilled  saucer. Leave for a few minutes - then hold saucer upside down. If
conservedoesn't run, then setting point has been reached.