Dried apricot preserves

[eyeofthestorm]

Adapted from:
busycooks.about.com/od/condimentsjamsjellies/r/crockappreserve.htm

This recipe didn't work for me - I ended up with stewed apricots I had to finish on the stove top. So, today I did the entire thing from beginning to end on the stove:

* 1 lb. dried apricots
* 1-3/4 cups sugar
* 3 cups water
* 1/2 cup orange juice

Chop apricots finely. Combine all in pot, stir to mix. Cook on medium or lower (simmer) for an hour, until apricots are really softened up. Turn up heat and cook until thickened; I did another hour and fifteen minutes on medium high. I did not cook them too thick; the previous batch I stopped when I thought they were still pretty "loose," and they set up almost like gelatin(!). So these, I stopped earlier. Put in sterilized jars and a boiling water bath for 15 minutes.

We had the uber-thick stuff on toast this morning. Very tasty.

[Granny Smith]

That sounds good, Sandra. Thank you for experimenting and finding a good way to do this.

[Valerie]

Thanks Sandra! Roughly how many jars did you end up with?

[eyeofthestorm]

six 4 oz jars or three 8 oz jars, plus just a wee bit extra (enough for three stingy pieces of toast).

BTW, last time I tried it, I doubled the recipe and it came out fine. Next time, I might triple it - the apricots form Costco come in 3 lb bags - but I'll have to decide if I want to deal with that many tiny jars, or if I actually want the bigger jars...decisions, decisions....

[Valerie]

No brainer there! Save the teeny jars for baking pies in, and put the apricot preserves in 1/2 pints. Personally, I would want mine in pints because I am an apricot fiend.