Total Time
1hr
Prep 40 mins
Cook 20 mins

This is perfect for a cake filling or a dessert topping. This is from the Ball Complete Book of Home Preserving. This recipe is for 0-1,000 feet elevation adjust for your area.

Ingredients Nutrition

Directions

  1. In a large stainless steel saucepan, combine apricots and water. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
  2. Working in batches, transfer apricot mixture to a food mill or food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquify. Measure 6 cups of apricot puree.
  3. In a clean large stainless steel saucepan, combine apricot puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
  4. Prepare canner, jars and lids.
  5. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim and place lids.
  6. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.

Reviews

(1)
Most Helpful

Very tasty however...there is no way to get 6 c of apricot puree from 2 lbs of apricots! I got 4 cups, adjusted the sugar accordingly. Recipe should also mention the easiest way to peel apricots is to blanch them first.

JenniB58 July 15, 2011

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