Apricot Preserves
Ripe apricots simmer down into a glossy, tangy-sweet spread studded with soft fruit.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This small-batch preserve relies on the natural pectin in apricots and lemon juice to set without special additives. Chunks of fruit soften into a thick, syrupy spread that works well on toast, swirled into yogurt, or spooned alongside roasted meats. A short simmer keeps the bright, slightly tart apricot flavor intact.
Ingredients
- 4 pounds ripe apricots, pitted and chopped
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
Method
-
Wash, halve, and pit the apricots, then chop into rough 1/2-inch pieces.
-
Combine the chopped apricots, sugar, lemon juice, lemon zest, and salt in a 6-quart saucepan. Stir to coat and let sit until the sugar begins to draw out the juices.
-
Set the saucepan over medium-high heat and bring to a boil, stirring frequently to dissolve the sugar and prevent scorching.
-
Reduce heat to medium-low and simmer, stirring occasionally and skimming any foam, until the fruit breaks down and the mixture thickens noticeably.
-
Test for set by spooning a small amount onto a chilled plate; it should wrinkle slightly when pushed with a finger. If too thin, continue simmering in 5-minute increments and retest.
-
Remove from heat and ladle the hot preserves into clean, sterilized jars, leaving 1/4 inch of headspace.
-
Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes, or cool to room temperature and refrigerate for immediate use.
-
Let sealed jars cool completely on a towel-lined counter before checking seals and storing in a cool, dark place.
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Apricot Preserves
This small-batch preserve relies on the natural pectin in apricots and lemon juice to set without special additives. Chunks of fruit soften into a thick, syrupy spread that works well on toast, swirled into yogurt, or spooned alongside roasted meats. A short simmer keeps the bright, slightly tart apricot flavor intact.
2 hr 32 oz 70 cal
Ingredients
- 4 pounds ripe apricots, pitted and chopped
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
Method
- 1
Wash, halve, and pit the apricots, then chop into rough 1/2-inch pieces.
- 2
Combine the chopped apricots, sugar, lemon juice, lemon zest, and salt in a 6-quart saucepan. Stir to coat and let sit until the sugar begins to draw out the juices.
- 3
Set the saucepan over medium-high heat and bring to a boil, stirring frequently to dissolve the sugar and prevent scorching.
- 4
Reduce heat to medium-low and simmer, stirring occasionally and skimming any foam, until the fruit breaks down and the mixture thickens noticeably.
- 5
Test for set by spooning a small amount onto a chilled plate; it should wrinkle slightly when pushed with a finger. If too thin, continue simmering in 5-minute increments and retest.
- 6
Remove from heat and ladle the hot preserves into clean, sterilized jars, leaving 1/4 inch of headspace.
- 7
Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes, or cool to room temperature and refrigerate for immediate use.
- 8
Let sealed jars cool completely on a towel-lined counter before checking seals and storing in a cool, dark place.
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