| 1 | Hot water |
| 2 | cook apricots and sugar to setting point, continually skimming off foam. |
| 3 | Shortly before done, add lemon juice. |
| 4 | Remove from heat. |
| 5 | Stir in "preserving aid" dissolved in hot water. |
| 6 | Pour into hot, dry, sterilized jars. |
| 7 | Seal jars with cellophane the top of which has been dipped in rum and smooth the overhang over the jars" necks, tying with thin twine. |
| 8 | makes 12 half-liter jars and one quarter-liter jar. |
| 9 | (between 13 and 14 1 pint jars). |
| 10 | "einsiedehilfe" ("preserving aid") is sold (in austria) in 15 gram packages and consists of 65 percent sugar and 35 percent benzoic acid. |
| 11 | to test for setting point: spoon a little of the conserve onto a chilled saucer. |
| 12 | Leave for a few minutes - then hold saucer upside down. |
| 13 | If conserve doesn"t run, then setting point has been reached. |
