Strawberry Apricot Preserves Recipes

STRAWBERRY APRICOT JELLY

Steps:

• Once all fruit is prepped, place in blender and blend for 30 seconds on high.
• Next add sugar, lemon juice, pectin and brandy.
• Don't be alarmed, the alcohol will cook out of the brandy. Its for flavor only.
• Blend until smooth.
• Pour into a medium saucepan and boil for 8 minutes.
• Skim off the foamy layer on top.
• Pour the hot jam into hot sterile jars. Close tightly.
• Allow to cool before refridgeration. Lasts 3-5 days after opening the jar.

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.