Another outstanding recipe from Linda J. Amendt's book, " Blue Ribbon Preserves". This is the following recipe I use for canning apricots. These beauties are summer time in a jar!
makes about 4 pints or 2 quarts
5 lbs firm, unblemished, ripe apricots
4 cups water
1 1/2 cups sugar
8 cups cold water
2 tablespoons antioxidant/ascorbic acid crystals (substitute 1/4 cup lemon juice)
Rinse the apricots in cool water and drain well.
In a 4 quart pan, combine sugar and four cups water. Over medium-low heat, heat mixture until the sugar has dissolved. Bring the mixture to a boil and boil for 5 minutes. Reduce the heat, cover, and keep syrup hot until needed.
In a large bowl combine the water and crystals/or lemon juice. Combine well.
Cut each apricot in half, remove the pit and drop the fruit into the mixture to prevent browning. If using crystals, do not let the fruit sit in the mixture more than 20 minutes. Remove the halves from the solution and rinse in cool water. Drain well.
Add the apricot halves to the syrup. Over medium-low heat, stirring gently, heat the fruit for 3 to 4 minutes. Remove the pan from heat.
Ladle 1/4 cup syrup into a hot prepared jar. Pack the apricots cut side down into the jars leaving 1/2 inch headspace. Ladle extra syrup as needed.
Remove any trapped air bubbles. Apply a hot lid and screw ring, and waterbath process. Process pints at 190F to 200F for 20 minutes, quarts for 25 minutes.
I hope you enjoy these as much as we do!
Cheers!~ Mama Homesteader