"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for What to do with all the Apricots!!!, by Jean Groberg, is from The John H. Groberg Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Lots of apricots? In 1980 we had a huge crop and I developed these ways to use them.
APRICOT JELLY/JAM: Grind clean fresh, pitted apricots through Squeez-O. Use 5 1/4 cups of the apricot puree. Stir in 1 package Pectin and 1 6 oz. can of frozen lemonade concentrate (do not dilute). Bring to a boil and add: 7 cups sugar. Bring to a rolling boil and boil for 4 minutes. Seal in canning jars.
APRICOT NECTAR: Grind clean fresh, pitted apricots in Sqeez-O. Put puree into large kettle. Dilute with 12 ounces frozen lemonade diluted with 3 cans of water. Boil and seal in jars.
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