- 4
Ingredients
- 1 1/2 Pounds Apricot
- 1 1/2 Pounds Sugar
- 1/4 Pint Water
- 3 Tablespoons Amaratto
Preparation
Step 1
1. Halve the apricots and remove the stones. Reserve the stones.
2. Place stones in pot of boiling water for few minutes, then drain. Wrap the stones in a cloth and crack them with a hammer.
3. Remove kernels from the shells and blanch in boiling water. Chop and reserve.
4. Place the apricots, sugar and water in a pot at least twice the size of the misture as it froths. Heat gently, stirring until the sugar is dissolved. Add the kernels and bring to a boil.
5. Boil the conserve 15-2- minutes until setting point is reached. The setting point isreached when a small spoonful is placed on a plate, and when cooled and pushed with the finger, wrinkles form.
6. Remove from heat an dstir in the Amaretto and regurn to boil for 1 minute.
7. Pour the conserve into warm, dry sterilized jars. When cool, cover with waxed discs and seal.
8. Store in a cool, dry place.