Apricots in honey syrup were not on my list of ‘must-have’ canned items for this season, yet I couldn’t seem to shake the idea. The soft stone fruit and equally golden honey just seemed like they would marry perfectly in a jar.
I took advantage of Danny being home on holidays and cooked up a batch one afternoon last week. Am I glad I did. We’ve already cracked open a jar, spooned up the delicate preserves into bowls and enjoyed them with whipped cream. Listening to my cravings was a good idea!
Apricots have to be one of the simplest fruits to preserve. While my love for canned cherries will never waver, there is the drawback of all that pitting. Apricots merely need a wash, a flick of the knife to remove the pit and can be packed straight into the jars.
I use a canning method called ‘cold pack’, which means the fruit goes into the jars raw, and in then cooked during the processing stage when the jars are boiled in hot water. It’s easy and straightforward.
Canning equipment for this recipe
Visit our Canning Basics post for a full description of all canning equipment.
- 5 pint jars, preferably widemouth; sterilized
- 5 lids and rings
- water bath canner or large pot
- jar lifter
- wide mouth funnel
- medium pot for honey syrup
- small pot for lids
- paring knife
- clean dish towels
- cutting board
Recipe: Canned Apricots in Honey Syrup
If you are a beginner canner, please read our introduction to canning before proceeding with the recipe. Thanks!
- 3 lbs apricots, firm, but not hard
- 1 cup honey
- 2 1/2 cups water
Fill canning pot half-way full with water and bring to a boil. Place flat lids in a small pot, cover with hot water and bring to a simmer.
Combine honey and water in a medium pot and bring to a simmer.
Wash apricots and dry on a towel. Using a paring knife, cut apricots in half and remove pit.
Pack jars with apricots, cut side down. TIP: packing apricots cavity side down makes it easier to fit more into the jar.
Ladle hot honey syrup into the jars until apricots are covered. Leave 1/2 inch of headspace at the top of the jars.
Top jars with hot lids and screw rings. When all the jars have been filled and topped with lids, lower them into the hot water bath.
Cover pot, bring water to a boil and process for ten minutes. Turn off the heat, remove lid, and carefully remove preserved apricots.
Are you preserving stone fruits this summer?