Sharon and I made good use of the apricots today. We made jam (with pineapple) and clear jelly.
We first blanched the fruit so the skins would come off easy, and pitted them. That fruit yielded 26 jars (8 oz.) of apricot/pineapple jam!!!
We then used the water we blanched the fruit in, threw in the skins and let that boil on low for a couple of hours. We then strained the liquid and we now have about 20 jars (8oz) of clear jelly!!!
The pulp goes into the garden.
Nothing wasted!! (except the pits).
Maurice
