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.
- 2 lbs apricots, peeled, halved and pitted
- 1⁄2 cup water
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 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.
- 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.
- 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.
- Prepare canner, jars and lids.
- Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim and place lids.
- 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.
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.