Recipe - Apricot Preserves

4 kg Pitted, very ripe apricots
(8 lbs 12 oz)
3 One fourth kg Sugar (7 lbs)
Juice of 1 lemon
1 One half pack "Einsiedehilfe" ('Preserving
Aid') dissolved in

hot water

Cook apricots and sugar to setting point, continually skimming off foam.
Shortly before done, add lemon juice. Remove from heat. Stir in 'Preserving
Aid' dissolved in hot water. Pour into hot, dry, sterilized jars. Seal jars
with cellophane the top of which has been dipped in rum and smooth the
overhang over the jars' necks, tying with thin twine.

Makes 12 halfliter jars and one quarterliter jar. (Between 13 and 14 1
pint jars).

"Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram packages
and consists of 65 percent sugar and 35 percent benzoic acid.

To test for setting point: Spoon a little of the conserve onto a chilled
saucer. Leave for a few minutes then hold saucer upside down. If conserve
doesn't run, then setting point has been reached.

From: Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted
by: Karin Brewer, Cooking Echo, 6/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini