Making Jams and Jellies
Apricot-Orange Conserve
without added pectin
- 3½ cups chopped drained apricots (about 2 20-oz. cans of unpeeled apricots or 1 pound dried apricots)
- 1½ cups orange juice (3 or 4 medium-size oranges)
- Peel of ½ orange, shredded very fine
- 2 tablespoons lemon juice 3¼ cups sugar
- ½ cup chopped nuts
Yield: About 5 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare dried apricots. Cook apricots uncovered in 3 cups water until tender (about 20 minutes); drain and chop.
To make conserve. Combine all ingredients except nuts. Cook to 9 degrees F above the boiling
point of water, or until thick, stirring constantly. Add nuts; stir well. Remove from heat; skim.
Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
| Table 1. Recommended
process time for Apricot-Orange Conserve in a boiling water
canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints
or Pints |
5 min |
10 |
15 |
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
June 2005.
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