Safta Rachel'S Fresh Apricot Preserves - cooking recipe

Ingredients

3 lbs fresh apricots
3 3/4 cups granulated sugar
1 tablespoon lemon juice (optional)
1/2 teaspoon butter

Preparation

Wash and dry apricots; halve and seed them.
Place fruit in a large, non-reactive pot with heavy base.
Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
Bring mixture to a boil over medium heat, uncovered.
Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
Add butter during this time.
Do not allow to scorch.
Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.
For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
If preserves become too thick, add a little water.
Taste and correct sweetness with lemon juice if needed.
Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
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