Apricot Preserves

This recipe is not for the faint of heart. It has a low moisture content, will scorch easily and if you are inexperienced in cooking to the gel point you might want to start with an easier recipe for jam. The second it hits gel point, 220F, it must be quickly transferred to a flat, cool pan or the fruit starts to fall apart. At that point you have jam. Me, I’m after  the whole piece of  rich, chewy fruit  slithering across a biscuit. These preserves are guaranteed to make any meal feel like a special occasion _ just ask my sister, they are her favorite!

Apricot Preserves

Makes 4-5, 8oz jars

2 lbs fresh apricot (it’s better if at least 1/3 of them are slightly under ripe)

2 ½ cups sugar

1 pinch of salt

2 TBSP lemon juice

1 TBSP water

Tiny slip of butter, ( maybe ¼ tsp)

Slice apricots in half and remove pit, layer in a non reactive bowl with sugar. Sprinkle a pinch of salt on top, cover bowl with clean towel and allow it to steep for 4 -5 hours stirring gently occasionally. I like to use a silicone spatula for this to keep the apricots intact.

Transfer to a large pot with a wide  base. Use high quality stainless steel or enamel ware NOT cast iron. Add the lemon juice and water.  Cook on high heat, stirring constantly to 220 degrees, ( gel point). This is the crucial step, when most of the foam has disappeared you are at the right consistency. If it over cooks the apricots will fall apart and you will have apricot jam instead of whole apricot preserves. Remove from heat, add butter, stir in quickly to settle any remaining foam and transfer to a 13×9 baking pan to cool.

Cover and allow the fruit to plump for at least 4 hours or in the refrigerator overnight.

Return to room temperature, transfer to large pan and bring to a boil on high heat. Fill jars leaving 1/4 inch head space, wipe rims and treads, seal and water process for 10 minutes.

If you chose not to water process jam must be stored in the refrigerator and consumed within 6 months.

Please review either the “ Ball Blue Book” or the “National Center for Home Food Preservation” for safe canning and water bath instructions