Every year, towards the end of June, the same thing always happens: I go to the countryside to take a look at the trees and find the apricot branches so loaded with ripe fruits they seem to explode with sunshine.
And then I collect crate after crate of apricots — beautiful, fragrant, very sweet — and even if I gift some to neighbors and friends, the question always remains the same: how do I preserve them without wasting any?
One of the simplest and most loved solutions is this: homemade canned apricots, prepared with genuine ingredients and few steps along with apricot jam.
It’s a way to preserve summer in a jar, and believe me… opening one of these jars in the middle of winter is a bit of magic: the recipe is my grandmother’s and I consider it perfect!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 lbs apricots (untreated)
- 3 1/3 cups water
- 2 cups sugar
- 1 lemon
- A few leaves mint (fresh)
Steps
Procedure for Canned Apricots
Prepare the syrup:
In a saucepan, pour the water, sugar, a few fresh mint leaves, and lemon peel (peeled with a potato peeler).
Bring to a boil, stirring until the sugar is completely dissolved.
Wash and blanch the apricots:
Wash them thoroughly and remove the stem.
Check that they are healthy and without bruises.
Immerse them for about 1 minute in boiling water.
Drain them gently to avoid damage.
Cut and place in jars:
Cut the apricots in half and remove the pit.
Place them in sterilized glass jars with airtight lids.
Filter and pour the syrup:
Use a funnel lined with clean gauze to pour the hot syrup into the jars.
Fill the jars leaving about 1/2 inch space below the rim: this is essential to allow for vacuum formation during pasteurization.
Seal and pasteurize:
Seal the jars tightly with new lids.
Place them in a large saucepan, separating them with clean cloths.
Cover with cold water and bring to a boil.
Boil for 30 minutes.
Cooling and checking:
Turn off the heat and let the jars cool inside the pot.
Once cool, drain and dry them carefully.
Check that a vacuum has formed (the lid should not “click”).
Storage:
Store the jars in a cool, dry, and dark place.
Wait at least one month before consuming them, so the flavors stabilize and the syrup enriches its taste.
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