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Apricot Preserves

Apricot preserves - Homesteaders recipes

Preserving whole apricots in a Ball Mason jar is a delicious way to enjoy their flavor throughout the year. Here's a simple recipe for canning approximately 6 pounds of whole apricots:


  • 6 lbs of fresh apricots

  • 4 cups granulated sugar

  • 4 cups water

  • 1 tablespoon lemon juice

  • Ball Mason jars with lids and bands


  • Water bath canner

  • Canning tools (funnel, jar lifter, bubble remover)

  • Clean kitchen towels

  • Large pot for blanching


1. Prepare the Jars:

  • Wash the Mason jars, lids, and bands in hot, soapy water. Rinse thoroughly.

  • Sterilize the jars by placing them in a boiling water bath for 10 minutes or following your canner's instructions.

  • Keep the jars warm until ready to use.

2. Prepare the Apricots:

  • Wash the apricots under cold water.

  • Cut the apricots in half and remove the pits.

  • Optionally, you can peel the apricots if desired, but it's not necessary.

3. Create Syrup:

  • In a large pot, combine the sugar and water.

  • Heat the mixture over medium heat, stirring until the sugar dissolves.

  • Once the sugar has dissolved, add the lemon juice and bring the syrup to a simmer. Keep it warm.

4. Blanch the Apricots:

  • In a separate pot, bring water to a boil.

  • Blanch the apricot halves for about 1-2 minutes, then transfer them immediately to an ice water bath to stop the cooking process.

  • This blanching step helps loosen the skin and maintain the color of the fruit.

5. Pack the Jars:

  • Remove the skins from the blanched apricots.

  • Pack the apricot halves into the warm Mason jars, leaving about a 1/2-inch headspace.

6. Add Syrup:

  • Pour the warm sugar syrup over the apricots, ensuring they are completely covered.

  • Use a bubble remover to eliminate any air bubbles.

7. Check Headspace:

  • Adjust the headspace if needed, making sure there's a 1/2-inch space between the top of the fruit and the rim of the jar.

8. Seal the Jars:

  • Wipe the rims of the jars with a clean, damp cloth to remove any residue.

  • Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.

9. Process in Water Bath Canner:

  • Place the jars in the water bath canner, ensuring they are covered with at least 1-2 inches of water.

  • Process pint jars for 20 minutes.

10. Cool and Store:

  • Carefully remove the jars from the canner and place them on a clean towel.

  • Allow the jars to cool completely before checking the seals.

  • Store the sealed jars in a cool, dark place.

Now you have delicious preserved apricots ready to enjoy whenever you desire!


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