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Bottled Apricots with Vanilla

Source of Recipe

Aunt Saunny

Instead of using whole vanilla beans, strips of orange rind or
cinnamon sticks can be added to the jars for a different flavor. Or,
you could experiment with more exotic spice such as cardamom and star
anise.

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

Makes About 10 Cups

1. Immerse the apricots in a pan of gently boiling water for 20 to 30
seconds. Immediately remove the apricots from the water and off their
skins using a small sharp knife or your fingers, if they come 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 two
warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a
knife and add two 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.

6. Store in a cool, dark, dry place for one month before eating. Use
within 12-18 months.