A couple of weeks ago my good friend allowed me to come pick fresh apricots in her backyard and then my in-laws let us come pick fresh peaches in their backyard. I was leaving on a trip so I blanched and peeled the fruit before freezing it. I knew when I got back I was going to make all kinds of homemade preserves. Yum!
APRICOT PRESERVES
1 pint frozen or fresh apricots
1/2 C chopped maraschino cherries
2 C sugar
1/4 C lemon juice
1/4 C chopped pecans
zest of 1 lemon
canning jars with lids and rings
Put all ingredients in a saucepan. Bring to a boil, dissolving sugar. Set heat to medium high and cook at a full rolling boil until thickened, stirring often to prevent scorching, 20-25 minutes. Remove from heat and stir for 2-3 minutes.
Sterilize the jars and lids in boiling water for 10 minutes. Pack preserves into the sterilized jars, filling jars to within 1/4" from the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder or tongs. Leave a 2" space between the jars. Pour in more boiling water if necessary until the water level is at least 1" above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
Remove jars from stockpot and place onto a cloth covered surface, several inches apart until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. (Lid does not move up and down at all.)
PEACH PRESERVES
1 pint frozen or fresh peaches
1/2 C chopped Amarena Fabbri wild Italian cherries in syrup (or maraschino cherries)
2 C sugar
1/4 C lemon juice
zest of 1 lemon
Put all ingredients in a saucepan. Bring to a boil, dissolving sugar. Set heat to medium high and cook at a full rolling boil until thickened, stirring often to prevent scorching, 20-25 minutes. Remove from heat and stir for 2-3 minutes.
Sterilize the jars and lids in boiling water for 10 minutes. Pack preserves into the sterilized jars, filling jars to within 1/4" from the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder or tongs. Leave a 2" space between the jars. Pour in more boiling water if necessary until the water level is at least 1" above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
Remove jars from stockpot and place onto a cloth covered surface, several inches apart until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. (Lid does not move up and down at all.)
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