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Apricot Halves

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Jars of canned apricots are a kid-favorite and a handy staple in the home kitchen. Chop some into pancake or muffin batter, or simply enjoy as they are straight from the jar. Two spoons, please!"

List of Ingredients

â—¦ 6 pounds apricots
â—¦ 5 cups water
â—¦ â…” cup granulated sugar
â—¦ 2 tablespoons lemon juice



Recipe

Rinse the apricots well under cool running water. Peel the apricots, if desired. Slice the apricots in half, discarding the pits.

In a large, heavy-bottomed pot, combine the water, sugar, and lemon juice. Bring to a boil over high heat. Add the apricot halves and return to a boil, stirring frequently. Remove from the heat.

Using a slotted spoon, fill seven clean pint jars equally with the apricot halves. Ladle the light syrup over the apricots, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up with the light syrup, if needed. Process in a boiling water bath canner for 20 minutes.

Makes 7 pint jars



• Tip:
To get more in each jar, pack the apricots cut side down. Skins on or skins off, it's up to you with canned apricots. If you prefer to peel them first, immerse the apricots in boiling water for 1 minute, then transfer immediately to a large bowl of cold water and slip off the skins.