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.
- 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
- Soak apricots overnight in water to cover.
- In the morning, drain and chop.
- Combine the apricots, sugar, pineapple, raisins and lemon juice in a heavy saucepan; bring to a boil one minute, stirring constantly.
- Remove from heat and stir in the pecans and liquid pectin.
- Pour into sterilized jars and process in hot water bath for 20 minutes.
- Makes about 2-1/2 pints.
Don’t forget to share with me…………….enjoy!