Fresh Apricot And Cherry Fruit Preserves Recipes

SAFTA RACHEL'S FRESH APRICOT PRESERVES

Steps:

• Wash and dry apricots; halve and seed them.
• Place fruit in a large, non-reactive pot with heavy base.
• Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
• Bring mixture to a boil over medium heat, uncovered.
• Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
• Add butter during this time.
• Do not allow to scorch.
• Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.
• For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
• If preserves become too thick, add a little water.
• Taste and correct sweetness with lemon juice if needed.
• Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
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LAZY APRICOT PRESERVES (CROCK POT)

Steps:

• 1. In a food processor, process the apricots until very finely chopped. (I use my pulse feature). Transfer to slow cooker. Stir in sugar and water.
• 2. Cover and cook on high setting 2 1/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened.
• 3. Ladle the jam into clean, hot canning or jam jars; seal according to the manufacturer's instructions with lids and ring bands. Process in a boiling water bath 10 - 15 minutes. Or let jam cool and store in refrigerator up to 3 weeks. For longer storage, freeze up to 3 months. I have frozen this, and works very well. Using my food saver.
• 4. For Apricot - Orange Jam: Stir in 1 Tbsp grated orange zest at the end of the cooking time..

APRICOT PRESERVES

Steps:

• Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
• Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
• Season them with a pinch of salt and a squeeze of lemon.
• Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
• Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
• In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
• Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
• Bottle and process for 7 minutes.
• Enjoy.