Bottled Apricot Recipe

By Elaine Lemm

Photo © Getty Images

The season for fresh apricots is short and one way of extending the enjoyment of these wonderful fruits is in this apricot recipe for bottled apricots. It is so simple to do and come the dark winter months when you open the jar, you'll be so glad you did.

To make the bottled apricots you will need reserving or Kilner jars, these are easily available in cookery shops. Though at first they appear costly, they will last for years as they can be used over and over again.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

• 2 pints/1.2 liter water
• 1 lb 10 oz/750g sugar
• 2 ¼ lbs/1 kilo apricots, halved and stone removed
• 1 vanilla pod, split down the center.

Preparation:

• Place the water and sugar into a pan. Bring to the boil, reduce by one-third then leave to cool.
• Pack the apricots halves into preserving or Kilner jars with the cut side facing down. Divide the vanilla pod between the number of jars you have filled with apricots. Fill each jar with the cold syrup and close the jars.
• Place the jars in a large pan of cold water, bring to the boil and cook for 25min. Leave to cool. The next day repeat this stage again this time boiling for 15min.
• The apricots will keep for up to 6 months unopened. Once opened use within a couple of days. The apricots are delicious served with ice cream, on top of puddings or as a filling for tarts , pastries . Try them in a Queen of Puddings Recipe , yummy