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Strawberry Apricot Preserves

Chef.at.Home's picture
Ingredients
  Strawberries 2 Pint, washed and hulled (4 Cups)
  Sugar 4 Cup (64 tbs)
  Powdered fruit pectin 2 Ounce (1 Package)
  Canned apricot nectar 6 Ounce (1 Can)
Directions

1. Crush strawberries, a layer at a time, in a large bowl; measure. (You should have 2 cups.)
2. Stir in sugar; let stand, stirring occasionally, until the sugar is dissolved, about 15 minutes.
3. Bring pectin and apricot nectar to boiling in a small saucepan; boil hard, stirring, 1 minute; stir into fruit; continue stirring 3-minutes. (Some sugar crystals will remain.)
4. Ladle quickly into 6 hot, sterilized, 8-ounce glasses or freezer containers. Seal. Let stand 24 hours at room temperature. Label; date, store in freezer. (If to be eaten within 2 or 3 weeks, refrigerate.)

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Restriction: 
Vegetarian
Ingredient: 
Strawberry

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