Apricot Preserves


Preserving Method: Water Bath Canning

  1. 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.
  2. 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.
  3. 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. 
  4. 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.