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Chunky Apricot Preserves

Chicken.Maximus's picture
Ingredients
  Dried apricots 6 Ounce (1 Package)
  Water 1 Cup (16 tbs)
  Sugar 4 Cup (64 tbs)
  Canned crushed pineapple packed in its own juice 8 1⁄4 Ounce, undrained (1 Can)
  Frozen yellow squash 10 Ounce, thawed, drained (1 Package)
Directions

Combine apricots and water in medium saucepan and let stand about 1 hour to plump.
Place over medium heat and cook until apricots are tender, about 10 minutes.
Mash into coarse chunks.
Add sugar, pineapple and squash, blending well.
Continue cooking over low heat until thickened, stirring occasionally, about 15 minutes.
Pour into sterilized jars and seal.
Let cool.
Store in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Apricot

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3680 Calories from Fat 7

% Daily Value*

Total Fat 0.87 g1.3%

Saturated Fat 0.03 g0.14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 33.7 mg1.4%

Total Carbohydrates 946 g315.4%

Dietary Fiber 19.9 g79.5%

Sugars 919.4 g

Protein 10 g20.7%

Vitamin A 140% Vitamin C 113%

Calcium 27.5% Iron 49.9%

*Based on a 2000 Calorie diet

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Chunky Apricot Preserves Recipe