Apricot Preserves


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. WASH whole apricots under cold running water; drain.  To peel apricots, blanch in boiling water 30 to 60 seconds. Immediately transfer to cold water.  Peel and and cut in half lengthwise,; remove pits and fibrous flesh.  Measure 5 cups of apricot halves.
  3. COMBINE apricots, sugar and lemon juice in a large saucepan.   Cover and let stand in refrigerator for 4 to 5 hours.  Bring mixture to a boil, stirring until sugar dissloves.  Cook rapidly over high heat almost to gelling point (220° F), stirring constantly.  Remove from heat. Skim off foam if necessary.
  4. LADLE hot preserves into a hot jar, leaving 1/4-inch headspace.  Remove air bubbles.  Clean jar rim. Center lid on jar and adjust band to fingertip-tight.  Place jar on the rack elevated over simmering water. (180° F) in boiling-water canner. Repeat until all jars are filled. 
  5. LOWER the rack into simmering water. Water must cover jars by  1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 15 minutes.  Turn off heat and remove cover.  Let jars cool 5 minutes.  Remove jars from canner; do not retighten bands in loose. Cool 12 hours. Check seals.  Label and store jars.