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Bottled Apricots with Vanilla

Source of Recipe


From "Perfect Preserves" by Hilaire Walden






List of Ingredients



• About 3 lbs. firm but ripe apricots
  
• 2/3 cup sugar
  
• 1/2 cup freshly squeezed lemon juice
  
• 1-1/2 cups water
  
• 2 whole vanilla beans
  






Instructions



1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and slip off their skins using a small sharp knife or your fingers, if they come off easily. Leave to cool.
   
   
2. Put the sugar, lemon juice and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil.
   
   
3. Add the apricots to the syrup, in batches if necessary, and poach for 10 minutes.
   
   
4. Using a slotted spoon, immediately transfer the apricots to 2 warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add 2 halves to each jar.
   
   
5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2-inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner. Store in a cool, dark, dry place for 1 month before eating. Use within 12 to 18 months.
   
   Makes about 10 cups.