Recipe

Apricot Raisin Cookies Recipe

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Ingredients

Directions

Step #1 hot water Cook apricots & sugar to setting point, continually skimming off foam.
Step #2 Shortly before done, add lemon juice.
Step #3 remove this from heat.
Step #4 stir in the 'Preserving Aid' dissolved in hot water.
Step #5 pour this into hot, dry, sterilized jars.
Step #6 Seal jars with cellophane the top of which has been dipped in rum & smooth the overhang over the jars' necks, tying with thin twine.
Step #7 Makes 12 half-liter jars & one quarter-liter jar.
Step #8 (Between 13 and 14 1 pint jars).
Step #9 "Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram packages & consists of 65 percent sugar & 35 percent benzoic acid.
Step #10 To test for setting point: Spoon a little of the conserve onto a chilled saucer.
Step #11 Leave for a few mins - then hold saucer upside down.
Step #12 If conserve doesn't run, then setting point has been reached.
Step #13 --.
Enjoy the APRICOT RAISIN COOKIES recipe

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