Brandied Apricot Preserves


5 cups fresh apricots, pitted and sliced
2 cups tart apples, peeled, cored and chopped
2 cups granulated sugar
1/2 cups honey
2 T lemon juice
1 cup brandy


In a large stainless steel saucepan, combine apricots, apples, sugar, honey, and lemon juice. Stir to mix well. Cover and let stand at room temperature for 40 minutes.
Meanwhile, prepare canner, jars and lids.
Bring apricot mixture to a boil over medium heat, stirring to dissolve sugar. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam. Stir in brandy and return to medium heat. Boil gently, stirring constantly, for 5 minutes. Remove from heat and skim off foam.
Ladle the hot preserves into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, adding more preserves if necessary. Wipe rim and center lid on jar. Screw band down until resistance is met, then tighten. Repeat with all jars.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, then remove jars.
Cool and store.


Six 8-ounce jars


Friday, August 19, 2011 - 4:07pm


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