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Jan 092013

Apricot Conserve

Today is National Apricot Day and I really didn’t want to put in another dessert recipe but hell, this one is for the sweet-tooth also. It is a recipe for those who like to do canning and I am not one of those, but if anyone would like to make this recipe, you could send me a jar and it wouldn’t hurt my feelings a bit! I can taste a nice piece of ham with this conserve sitting by it’s side! The recipe was entered into the cookbook, A Taste of Georgia by a lady of the name Sandy Stuckey and I love her combination here.


Apricot Conserve
  • 2-1/2 cups dried apricots
  • 4 cups sugar
  • 1 can (20 oz) crushed pineapple with it's juice
  • ⅔ cup raisins
  • 2 tbsp lemon juice
  • ½ cup chopped pecans
  • 3 oz liquid fruit pectin
  1. Soak apricots overnight in water to cover.
  2. In the morning, drain and chop.
  3. Combine the apricots, sugar, pineapple, raisins and lemon juice in a heavy saucepan; bring to a boil one minute, stirring constantly.
  4. Remove from heat and stir in the pecans and liquid pectin.
  5. Pour into sterilized jars and process in hot water bath for 20 minutes.
  6. Makes about 2-1/2 pints.


Don’t forget to share with me…………….enjoy!

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