Makes 2 cups

  1. 8 apricots, or 4 peaches, or 6 plums
  2. 1 1/2 cups granulated sugar
  3. 1/2 cup water
  4. 1/4 cup honey
  5. 1 tablespoon freshly squeezed lemon juice
  6. 2 tablespoons rose water
  • Bring a medium-size saucepan of water to a boil. Fill a large bowl with ice water.
  • Wash the ripe fruit well. Slice the fruit in half and remove the pits. Cook the fruit in the boiling water until fork tender, about 3 minutes. Remove the fruit from the pot, and immediately submerge it in the ice water. Peel off the skin with a paring knife. Pat the fruit dry with a paper towel.
  • Transfer the fruit to a food processor and puree. You should have about 2 cups of fruit puree.
  • Choose a saucepan large enough to hold three times the amount of ingredients being used. Add the sugar, water, honey, and lemon juice; stir to combine. Wash down the sides of the pot with cool water and a pastry brush, making certain no sugar crystals remain. Bring the sugar syrup to a boil over high heat, washing down the sides of the pot often. Cook the syrup until it reaches a temperature of 285°F on a candy thermometer.
  • Remove from the heat. Carefully stir the fruit puree into the sugar syrup. The mixture will spatter, so add it slowly, close to the syrup, stirring constantly. Once all of the pulp has been added, return to the heat, and continue to stir the mixture until it returns to a boil. Reduce the heat to medium-high, and cook until the mixture is thickened.
  • Once the preserves have reached the desired thickness, stir in the rose water. Transfer the preserves to a stainless steel bowl, and place them in the ice bath to cool to room temperature.
  • Store the preserves in an airtight container in the refrigerator for up to 2 weeks.

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