1 pound ripe apricots, halved, and pitted (or canned apricots in 100% juice)
1 tablespoon fresh lemon juice (about ½ lemon)
¼ cup granulated white sugar
- Add apricots, lemon juice, and sugar to a food processor or blender and pulse several times until apricots are coarsely chopped. Alternatively, you can coarsely chop apricot by hand.
- Transfer apricots to a medium sauce pan and lightly boil over medium heat, uncovered for 10 minutes, stirring occasionally to prevent scorching.
- Set aside to cool at room temperature then cover and refrigerate until ready to use. This will last 10-14 days in the fridge.
Recipe modified by CHOICES Nutrition Education Program
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