Country Apricot Preserve

Country Apricot Preserve


pounds apricots
cup water
cup sugar
Juice of 1 lemon
Orange zest (optional)


Step 1

Quarter the apricots (do not skin them). Crack 6 of the pips with a hammer and extract the almond-like kernels within. Taste them. If they are sweet, chop them up and add them. If they are bitter, use only 3 and or replace the rest with chopped almonds (if you want to, otherwise you can skip this step!).

Step 2

Pour a cup/250 ml of water over the sugar in a large saucepan and bring to a boil to dissolve to syrup, 4 minutes. Add the apricots. Bring to a boil, and cook uncovered. Skim off any foam that rises to the surface.

Step 3

Once the mixture stops producing foam, continue cooking over medium heat until the mixture thickens to a syrupy texture, 30 minutes more. Alternatively, drop a spoonful onto a cold dish; if it jells, it’s done.

Step 4

Take it from the heat and ladle into sterilized jars. Seal, and store in a cool place.

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