Apricot Spread

Serves: 6-8 cups, Prep time: 10 mins, Cook time: 45 mins Total Time: 1 hr

Ingredients

4 lbs Okanagan Apricots, washed, pitted, and halved

1/4 c lemon juice

2 c sugar

Directions

Add all apricots and lemon juice to a large pot. On low to medium heat, bring to a boil, stirring frequently. Reduce to low heat and simmer fro 30-40 minutes until apricots are completely mushy and broken down.

Meanwhile prepare 4 pint jars or 8 cup jars. Clean them thoroughly. I like to place mine on a baking sheet to let them air dry, so that I have a place to put the hot jars after they’ve been filled. Place the lids in a small pot with hot water and turn on low heat. Water doesn’t need to boil, but should be too hot to touch.

After 40 minutes, stir the sugar into the apricots and return to a boil, stirring continuously. Once boiling, let simmer for a couple minutes.

The mixture should thicken slightly, but it will not be as thick as jam.

Ladle apricot spread into the clean jars. After filling each jar quickly remove a lid from the hot water with tongs, wipe the rim with a paper towel, and place onto the jar. Screw the band on afterwards until snug. Repeat until no more sauce is left.

There may not be enough spread to fill the last jar, but that’s the perfect jar to start with in your fridge!

Leave the filled jars on the counter for the next day. You should hear the seals pop within a couple hours. After 24 hours, check the seals to make sure each has sealed correctly. Store at room temperature. Once opened, store in fridge.

Recipe Author/Source

Recipe: https://cookieandkate.com/lemony-lentil-and-chickpea-salad-with-radish-and-herbs/#tasty-recipes-23550-jump-target

Photos property of Hofstede’s Country Barn