This easy apricot preserves recipe is full of flavor and infused with brandy to really bring out that fresh summer fruit flavor. Completely pectin free, you will enjoy the simplicity of this delicious treat.
There’s something special about fresh Apricots, especially Blenheims. The smell of a whole batch of them sitting in our fruit basket just screams summer and of course, enjoy me while you can! Much like Seville oranges that practically beg me to make them into orange marmalade in the dead of winter.
I am passionate about homemade food, especially homemade jams, like raspberry jam and blackberry jam. But, I think one of my favorite recipes to preserve fruit is this apricot preserves recipe. It’s bright and full of apricot flavor with just enough hint of citrus to make your taste buds explode in joy.
Preserves are actually one of my favorite ways to preserve fruit. I love the chunks of fruit left in the mix. Unlike apricot jam, apricot preserves actually have large pieces of apricots in them. So, don’t let other recipes claiming to be apricot preserves full you, they’re often jams, which are crushed up fruit. Still delicious, but not a true preserve.
This recipe is the perfect pair for duck, to put on top of ice cream, on top of English muffins or buttermilk biscuits, or to make some amazing chicken.
Anyway, onto the delicious homemade taste. This is so good and so simple to make. You only need 6 ingredients and an hour of your time to make it, forty minutes of that being completely inactive. Another 15 minutes, give or take, to process and you’ve got the most delicious preserves you have ever tasted. Small batch and simple, this classic recipe is sure to become a favorite.
Apricot Preserves Ingredients
Apricots. Obviously, right? The star of the dish is apricots. Any apricot will do, but the highest quality apricots are Blenheims and Bonny Royal is the best. If you don’t have access to either, don’t fret. Just buy nice, ripe apricots and you’re in the money. If they’re not sweet enough, you can add a little more honey.
Apples. I used red delicious for this batch, but I’ve used tart apples such as granny smith before. The apples are finely diced and pretty much non-existent by the end. However, they add some natural pectin to help it set and just the right flavor to make this preserves recipe as tasty as it is.
Sugar. Yep, jellies, jams, preserves, and marmalades just wouldn’t be what they are without a bit of sugar. But don’t fret, the amount of sugar in this recipe is not like some others I’ve seen.
Honey. Local honey is the best, but even store-bought honey will do. This just helps bring out a richer flavor than using just granulated sugar alone.
Lemon zest and lemon juice. The zest off of a whole lemon and the juice of two helps brighten the flavor in this recipe.
Brandy. This really helps provide a unique flavor and mellow everything out just enough. It truly makes this apricot preserves so tasty.
How to Make Apricot Preserves
The exact measurements and the step by step instructions can be found in the recipe card at the bottom of the post.
Combine Ingredients. Combine apricots, finely diced apples, sugar, honey, lemon zest, lemon juice, and brandy in a large stock pot with a lid. Stir to combine and allow it to sit at room temperature for at least 40 minutes.
This allows the natural fruit juices to release and helps the fruit contain its shape, which helps to create a true preserve.
Prepare canner and jars. Wash jars and lids in hot soapy water. Place jars in a water bath canner, if using, and cover them with water. Bring the canner with the jars to a simmer until time to pack jars with the apricot preserves. In a small saucepan, bring the lids to a simmer and allow them to stay heated until ready to process.
Cook ingredients. After everything has set and macerated for at least 40 minutes at room temperature, it’s time to get cooking. Bring the entire mixture to a boil over medium heat and allow the sugar to dissolve. Once boiling, reduce heat to low and gently simmer the mixture for about 25 minutes or until it begins to thicken, stirring frequently.
Test for gel. Remove the mixture from the heat and place a clean metal spoon into the mixture. You want the apricot preserves to fall off in sheets, which means it should fall off the spoon two drops at a time, forming a sheet.
Ladle into jars. Once the apricot preserves have properly gelled, you can begin carefully ladling the hot mixture into prepared 8-ounce jars. Leave 1/4″ of headspace, remove any air bubbles, and adjust for proper headspace accordingly.
Wipe jar rims with a clean, damp cloth. Center lid on the top of the jar, place jar ring on to finger tight.
Can preserves. This is optional, you can freeze the preserves in a freezer-safe container for up to 6 months, or place the jars in a refrigerator for up to one month. However, we like to can our food for shelf-stable options.
Place prepared jars in the waiting water bath canner. Be sure the jars are covered with water. Place lid on the canner and bring to a boil. Process half-pint jars for 10 minutes. Allow them to sit for 5 minutes before carefully removing them to a towel-lined counter.
Check for proper seals after 12 hours. Store sealed jars in a cool, dark place for up to 18 months.
Apricot Preserves
Ripe apricots are combined with apples, lemon juice and zest, sugar, honey, and brandy to make this classic apricot preserves.
Ingredients
- 5 Cups Apricots (sliced)
- 1 1/3 Cup Apples (diced)
- Zest of 1 Lemon
- Juice of 2 Lemons
- 1/2 Cup Honey
- 2 Cups Sugar
- 1 Cup Brandy
Instructions
- Place ingredients in a large saucepan and mix well. Cover mixture and allow it to sit at room temperature for at least 40 minutes.
- Meanwhile, prepare jars, and a water bath canner if using.
- Remove the lid from the mixture. Bring to boil over medium heat. Once boiling, reduce heat to low and simmer for 20 to 25 minutes, or until mixture is thickened, stirring frequently.
- Remove from heat and test the mixture for proper gel by placing a clean, metal spoon inside and allowing the mixture to drop off. It is gelled when the mixture drops off in sheets of two drops at a time.
- Once the preserves have reached gel stage, carefully ladle them into prepared half-pint jars leaving 1/4" of headspace.
- Wipe jar rims, and center lids, and tighten jar bands just past finger tight.
- Carefully place packed jars into a water bath canner, ensuring the jars are covered by at least 2" of water.
- Place the lid on the canner and bring it to a boil. Process 8-ounce jars for 10 minutes. Allow jars to sit for five minutes before removing them to a towel-lined counter.
- Check seals after 12 hours, remove rings, and store them in a cool, dark place for up to 18 months.
Notes
This recipe can be frozen. Leave 1/2" of headspace and freeze in freezer-save containers for up to 6 months.
This recipe can be refrigerated for up to 1 month.
Nutrition Information:
Yield:
96Serving Size:
1 TablespoonAmount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
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