Wait until the height of the apricot season, around the end of July, and when you find the most delicious apricots, buy a lot, so you’ll have plenty to make into preserves. Homemade apricot preserves are an out-of-this-world confection that’s perfect to spread on muffins, glaze a ham or a fruit tart, or add a sweet tang to a pork tenderloin.
SERVINGS
Makes 8 half-pint jars
INGREDIENTS
4 pounds fresh apricots
5 cups sugar
Juice of 2 lemons, strained
PREPARATION
1. Pit the apricots and slice them into coarse pieces. Mix them with the sugar in a large bowl and let the mixture stand on the counter, covered, for at least 1 hour or preferably overnight. This allows the juice to run and dissolve the sugar.
2. Chill a dinner plate in the fridge. Transfer the
apricot mixture to a large nonreactive saucepan and bring to a boil over high heat. Stir frequently to prevent sticking, and be careful not to let it foam up and over the sides. Reduce heat to medium and cook, skimming the light foamy material that will rise, until it looks like preserves (around 15 to 20 minutes).
3. While the preserves are cooking, in a separate large saucepan, boil the jars, lids, and bands in water to cover them for 5 to 10 minutes. Keep them in the hot water until you’re ready to fill them.
4. You can test the consistency of the preserves by spooning a bit onto the chilled plate. When the preserves obtain the right consistency (as thick or as thin as you like), remove from heat, stir in the lemon juice, spoon the preserves into the jars, leaving 1/2-inch headroom, put on lids and bands and process according to the jar manufacturer’s instructions. See Dried Cherry recipe for more information on canning.
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