Apricot Preserves Recipe | Canning with Wisdom Preserved
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- เผยแพร่เมื่อ 10 ก.ค. 2024
- Fruit preserves are an easy way to preserve whole fruit in a sweet syrup. Today we are going to show you how to make apricot preserves for your food storage pantry. This apricot preserve makes for a great topping for pancakes, waffles, ice cream, and any number of other syrup-worthy items.
The first time we made preserves ... well the first time we attempted preserves we didn't make preserves at all. To own the truth we thought preserves were just a fancy way of saying jam. Did you know there's a difference. A rather large and chunky difference to be exact. That's right, preserves leaves the fruit whole or at the very least in very large chunks.
In jam, the fruit comes in the form of fruit pulp or crushed fruit. This makes jam less firm. In preserves, the fruit comes in the form of chunks in a gel or syrup. Preserves will have more fruit in them than jam will and it will be accompanied by a beautifully sweet syrup.
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Intro: (00:00)
Preparing the apricots: (00:18)
Rest Apricots: (01:38)
Boil: (02:57)
Fill Jars: (05:38)
Process Jars: (09:18)
Remove Processed Jars: (10:08)
Outro: (11:15)
Music: Communicator, by Reed Mathis (Country and Folk Music)
Free music from TH-cam, no attribution required.
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I’ve been canning pasta sauce for years. First time trying preserves. Watched my noni do it for years. First time try for me and it worked great! THANKS
We are so glad it worked well. I loved watching my grandma work in the kitchen. Those are great memories. It's probably part of why I love canning so much.
Did enjoy watching and hearing you two, so warm and real 😊❤
Thank you so much! We're glad you enjoyed it.
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I use 2-1/2c sugar and it’s still very sweet and so so good!
Thank you, so much, for the step-by-step instructions. I think I need to use a thermometer, next time...my jams always come out too brown, in spite of the citrus and quick, hot cooking...
The thermometer makes it so much easier to know when you are at the right stage to stop.
So you have to boil it after putting it in the mason jar? That preserves it better?
Placing the jars in the boiling water bath for a certain length of time both kills off any harmful bacteria and seals the lid. This preserves our food for up to 3 years before the nutritional content begins to decrease. If you just wanted to use it right away you could skip this step. Here is a link to our video that gives more details on the boiling water bath: th-cam.com/video/SeCt59xEC2Q/w-d-xo.html
Question- I just found this video and really want to make this however I don’t think I can find fresh apricots now at grocery store. Can I use dried apricots to make this? If so, would I need to rehydrate them?
Hmm. Interesting question. I think I would rehydrate them but I'm not sure how well it would work. If you try it we would love to know your results.
How long do ya boil the apricots
Bring the mixture to a boil, stirring until the sugar dissolves. Cook rapidly over high heat to the gelling point of 220 Degrees Fahrenheit, stirring constantly. Remove from heat.
You say at the end that it’s like a syrup…I’m wanting a spreadable jam…can you tell me how to get from the syrup consistency to a thicker jam?
I would make an actual jam. Here is one of our recipes for apricot ginger jam that is amazing: wisdompreserved.life/how-to-make-ginger-apricot-jam-without-pectin-canning/
The ginger is subtle but if you are not a fan of ginger you can omit it from the recipe.
Italian cakes us this for center layer and flavour.
That sounds like it would be fabulous. I'll have to try that.
...why do you remove skin from apricots?
The texture of the skins can be less than desirable but you could try leaving them on and see how you feel about them.
WAYYYU TOO MUCH SUGAR!!!!😮
I know. It looks crazy but it is oh so good. (In moderation of course.)