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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
Download the Recipe/Descargue la Receta:
Download Apricot Preserve.pdf