Peach Or Apricot Preserves
|Apricots/8 cups peeled pitted apricots (two-thirds ripe, one-third underripe)||8 Cup (128 tbs), sliced (peeled(two-thirds ripe, one-third underripe))|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Honey||2 Cup (32 tbs)|
Place peaches or apricots and lemon juice into a large stainless steel pot.
Add water, bring to a boil, and simmer until very soft, about 15 minutes.
At this point, if you want to make jam, crush fruit with a potato masher.
If you want to make preserves, leave pieces of fruit whole.
Add honey to hot fruit, and stir to blend well.
Boil, uncovered, over medium-high heat, stirring often, until mixture passes test for jam, about 40 minutes.
Toward the end of the cooking time, stir frequently; mixture will stick if not watched carefully.
Pack into hot sterilized jars leaving Ms inch of headspace, and seal.
Process in a boiling water bath for 15 minutes.