Apricot-Almond Conserve

Name: Apricot-Almond Conserve
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 1/2 pint jars
Ingredients: 3 lbs fully ripe apricots; 1/3 cup water; 3 cups sugar; 1 cup sliced slivered almonds; 2 tablespoons lemon juice

Submitted by Iron Bloomers

"From BH&G Canning. Great on homemade breads either quick of yeast."

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Ready In:: 1hr
Ingredients:: 5
Yields:: 6 1/2 pint jars

ingredients

3 lbs fully ripe apricots
¹⁄₃ cup water
3 cups sugar
1 cup sliced slivered almonds
2 tablespoons lemon juice

directions

Wash, peel and pit apricots, then chop (you need 4 1/2 cups).
Place in 8-10 quart kettle; add water.
Heat to boiling; reduce heat, cover and simmer 5-10 minutes or till apricots are tender, stirring frequently to prevent sticking or scorching.
Add sugar, almond and lemon juice; stir till sugar dissolves.
Bring mixture back to a full rolling boil.
Continue cooking about 10 minutes till jam is desired consistency, stirring constantly.
Remove from heat, quickly skim off foam with a metal spoon.
Ladle into hot, sterile jars leaving 1/4-inch head space.
Wipe rim, adjust lids and process in boiling water bath 5 minutes.
Cool on wire rack.