Water
1 4 3/4 ounce package shelled almonds
5 lbs. apricots (40 to 50)
10 cups sugar
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| APRICOT-ALMOND CONSERVE | |||||||||||||||||
| This recipe is reason enough all by itself to start canning. The texture is delightful, and the flavor out of this world. Tradition dictates that conserves be used as an accompaniment to meat. Needless to say, I'm not a traditional soul - but I love this stuff on English muffins! A word to the wise... after opening a jar, you may want to store it way in the back of your refrigerator, or you'll find your nearest and dearest eating it with a spoon! | |||||||||||||||||
| INGREDIENTS | |||||||||||||||||
| 3 oranges Water 1 4 3/4 ounce package shelled almonds 5 lbs. apricots (40 to 50) 10 cups sugar |
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| DIRECTIONS | |||||||||||||||||
| Peel oranges. Cover peel with cold water and bring to a boil. Boil three to four minutes. Pour off water. Remove white from peel and from oranges. - Blanch almonds and remove brown skins. Dice apricots and oranges. Grind orange peel and almonds. Add sugar. Cook rapidly for 45 minutes or until desired thickness. Pour into hot jars, seal. Makes 6 1/2 pints. | |||||||||||||||||
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