It's Apricot Season!

Time to make some Homemade Apricot Preserves!!!!

Here's How:

Apricots are canned with the skin on. Without the skin they are more likely to fall apart.

Remember: The better the fruit . . . The better the taste!

Start by rinsing all of the fruit. Halve the apricots and remove the pits.


I use a light syrup for my apricots, but you can use a medium or a heavy syrup if you would like. The syrup is made with sugar and water.

Slowly bring the sugar and water to a boil and continue boiling until all of the sugar is dissolved.

Place the prepared fruit into the sterilized jars.  Add lemon juice(1 Tbsp. for pints and 2 Tbsp. for quarts.) or Vitamin C tablets to the syrup.  This will help to keep the fruits color.

Pour hot syrup over the fruit to 1/2" headspace. This is the space between the contents of the jar and the top rim of the jar.

Process in a Waterbath Canner. 25 Minutes for Pints.  30 Minutes for Quarts.

Don't forget to label and date the jar!
 Think about canning some Apricot Juice as well...that would taste really good this winter!!!   These are also good dehydrated or made into fruit leather!!

Enjoy!