Apricots | Chickens in the Road

Posts Tagged ‘apricots’

Jul
8

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.

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.) 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. Slide a knife inside the jar all around the edge to make sure no air pockets remain.

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!

The Farmhouse Table Index
Main How to Do Stuff Index
Printer-Friendly

26 Comments
|

Posted by Suzanne McMinn | Permalink

Tags: apricots

More posts you might enjoy:

Jul
2

Apricot time is now-now-now! Whether you have a tree in your backyard (like my handy 52, who gave me these apricots) or a farmer’s market, right now is the time to play with apricots!

And by the way, could home-canning be more cool, or more green? There’s something so awesome about using fresh, locally- or home-grown produce, in season, in reuseable jars. Our great-grandmas were so hip and they didn’t even know it.

Canning is easy. If you don’t know how, check out my How to Can: Hot Water Bath Method. I learned at the feet of the best, Georgia. You can learn, too!

How to make Apricot Jam:

5 cups chopped fresh apricots
1/4 cup freshly-squeezed lemon juice (two lemons)
1 box fruit pectin
7 cups sugar

Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, chop apricots. Place chopped apricots in large pot with the freshly-squeezed lemon. Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming.) Meanwhile, get your sugar measured and ready. As soon as apricots, lemon juice, and pectin are at the boil, add sugar all at once. Return to boil and keep at the full, rolling boil for one minute. Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.

Remove jars and place upright on a cutting board or rack to cool and let stand for 24 hours. Store in a cool, dry location for up to a year. Apricot jam can take up to 2 weeks to set, so be patient. It’s so worth it!

I have more apricots coming! I’m going to be making brandied apricots next, but I want to hear your favorite thing to do with apricots. I’m gonna need ideas. If you’ve got a great apricot recipe, feel free to post it with your comment. C’mon, help an apricot-laden girl out here!

The Farmhouse Table Index
Main How to Do Stuff Index
Printer-Friendly

56 Comments
|