Apricot preserve

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Tamer

Apricot preserve

Hello,

I am making the apricot preserve with the apricots coming from my garden. yoohoo! :)

At some point it says :

"To make the preserve, first pop three small plates into the freezer (this is for testing the set), then place the pan over a medium heat and let the sugar melt and completely dissolve – about 15 minutes. "

My problem (I mean, the thing I am not sure to understand) is that it hasn't mentioned before to add the sugar to the apricots. I know it sounds silly, but we've used sugar before and then blanched the apricots...

So I got a bit confused. Maybe it would be better to mention to pour the sugar on the apricots before we cook everything because I got a bit unsure if I had to do it earlier and how much I had to use...

Thanks very much anyway,
Tamer

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Lindsey, Food Editor

Apricot Preserve

Hello Tamer,

Is this the recipe you are following?

http://www.deliaonline.com/recipes/type-of-dish/vegetarian-food/fresh-apricot-preserve.html

It says at the top of the method to start the night before by layering the apricots with the sugar in the preserving pan.

Kind regards

Lindsey

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Tamer

ok

Hi!

Ah OK, I didn't understand, it said to sprinkle some sugar, not to cover with a kilo of sugar... so I got confused.

Also, I thought it would be strange to blanch and skin them with all the sugar on them. Probably my lack of experience gave me a wrong idea.


Thanks very much for you advice,
Tamer

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Lindsey, Food Editor

For Tamer

Hello Tamer,

It says the sugar gets layers up with the apricot halves, which means all the sugar.

It’s the kernels from the apricot stones that get blanched and skinned, not the sugary apricot halves.

Best wishes

Lindsey

 
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