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Recipe Name: Apricot Preserves Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
4 Kilogram(s) Pitted, very ripe apricots
8 lbs 12 oz
3 1/4 Kilogram(s) Sugar, 7 lbs
Juice of 1 lemon
1 1/2 "Einsiedehilfe", 'Preserving
Aid' dissolved in
14 t jars)., t jars.
Directions:
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 and smooth the overhang over the jars' necks, tying
with thin twine. Makes 12 half-liter jars and one quarter-liter jar.
(Between 13 and "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 conserve doesn't run, then setting point
has been reached. From: Maria Baumgartner (Karin Brewer's mother),
Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 6/92 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1853
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 36.1mg
Potassium: 3883.8mg
Carbohydrates: 479.9g
Fiber: 24.3g
Sugar: 448.5g
Protein: 11.3g


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