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Yeah, I’m still on my apricot kick here. But! I see no reason this recipe wouldn’t work with various fruits such as peaches, pears, and apples, and probably others as well. I’ll be trying this out with other things because I loved how this came out. I had to do some experimenting to get it right. Luckily, I had plenty of apricots and a whole bottle of brandy.
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How to make Brandied Apricots:
10 cups halved apricots
6 cups water
3 cups sugar
1/4 cup lemon juice
1 cup brandy
Halve apricots and remove pits. (No need to peel the apricots. LOVE THAT IN A RECIPE.) Combine sugar and water in a large pot. Add fruit and bring to a boil, stirring constantly until the sugar is dissolved.
Reduce heat and cook for about 10 minutes, turning the fruit gently. Add lemon juice then, using a slotted spoon, place apricots in four pint jars, filling to 2/3 to 3/4 capacity. Add 1/4 cup brandy to each jar, then fill remaining space (to within 1/4 inch of the rim) with the sugar water. Check for air pockets.
Process 15 minutes in a hot water bath. (See my hot water bath canning instructions.)
You don’t have to can this, by the way. You can cut the recipe down to whatever amount you need for your use, store it in the fridge for a few days (to let the brandy really soak into the fruit), then serve. One pint will serve four, scooped over vanilla ice cream, and it’s divine. It’s perfect for dinner parties, holidays, or just because!
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I can’t wait to see green grass again. Our snow is melting but there’s still so much of it. We’ll... - 
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o yeah your stuff looked good too :fan:
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Ah, the joys of summertime…
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1/2 c. fresh jalapeno peppers, stemmed and seeded, cut up
1 1/2 c. dried apricots, chopped
1 large red bell pepper, stemmed and seeded, cut up
2 c. apple cider vinegar
6 c. sugar
1 ( 3oz) pkg, liquid pectin
4 drops of red food coloring, optional (I dont use)
Put jalapenos, red bell pepper and vinegar in a blender or food processor. puree or pulse until coarsely ground with some small chuncks remaining. combine apricots, sugar and pepper/vinegar mixture in a large sauce pan (at least a 6 quart pan). Bring to a boil, boil rapidly for 5 min. remove from heat; skim off any foam that forms. allow mixture to cool for 2 min. mix in pectin and food coloring if desired. pour into sterilized jars, seal and process in water bath for 10 min. Makes 7 half pint jars.
I make this at the holidays and give with crackers and cream cheese. Great to take to parties. Not sure how you can use fresh apricots or dry them first. But this is good!!
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http://lifeislikechampagne.blogspot.com/
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Princess is a character. She is so cute!
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Apricots look wonderful but I’m too lazy.
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BW