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Honeyed Apricots

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Light and easy canned apricot halves burst with flavor with a little help from honey."

List of Ingredients

â—¦ 3 ½ cups water
â—¦ 1 cup honey
â—¦ ¼ cup bottled lemon juice
â—¦ 1 (3-inch) cinnamon stick
â—¦ 1 tablespoon lemon zest
â—¦ ½ vanilla bean, split lengthwise
â—¦ 5 pounds firm ripe apricots, halved and pitted


Recipe

Combine first 5 ingredients in a 6-quart stainless steel or enameled Dutch oven. Scrape seeds from vanilla bean; add seeds and vanilla bean to honey mixture. Bring to a boil; add apricot halves. Return to a boil; reduce heat and simmer 3 minutes. Remove and discard vanilla bean and cinnamon stick.

Pack hot apricot halves, cut side down, in a hot jar, leaving ½ inch headspace. Ladle hot syrup over apricots, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 20 minutes, adjusting for altitude.
Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about five 1-pint jars