Select sound, ripe fruit. Wash fruit well. Crush, and for each pound (3 cups, sliced) of apricots add 2 cups of water. Heat slowly to simmering point. Press through fine sieve. Jeasure juice. Bring to simmering point and add ⅓ cup sugar for each cup juice. Stir until sugar is well dissolved. Pour into clean jars to within ½ inch of top of jar. Put on cap, screwing the band tight. Process boiling water bath 10 minutes.
Source: Kerr Canning Book
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