Loading...
A delicious way to preserve apricots with an added twist of brandy flavor.
Difficulty: Easy
Servings: 5 pints
Prep Time: 30 minutes Cook Time: 15 minutesIngredients
10 cups halved apricots
6 cups water
3 cups sugar
1/4 cup lemon juice
1 cup brandy
Directions
Halve apricots and remove pits. (No need to peel the apricots. LOVE THAT IN A RECIPE.) Combine sugar and water in a large pot. Add fruit and bring to a boil, stirring constantly until the sugar is dissolved. Reduce heat and cook for about 10 minutes, turning the fruit gently. Add lemon juice then, using a slotted spoon, place apricots in four pint jars, filling to 2/3 to 3/4 capacity. Add 1/4 cup brandy to each jar, then fill remaining space (to within 1/4 inch of the rim) with the sugar water. Check for air pockets. BWB 15 minutes.
Categories: Boiling Water Bath, BWB Fruits, Canning, Preserving
Submitted by: suzanne-mcminn on April 5, 2011
Add Your Thoughts
You must be logged in to post a comment.