|2 cups sugar|
|6 cups water|
|2kg apricots, carefully washed|
|2 x 500ml preserving jars, washed and hot|
|2 x sets of seals and screw bands in boiling water|
NEED TO KNOW
|Type of dish||Jams and preserves|
|Cooking time||<30 min|
Place the sugar in a very large saucepan and gently pour in the water so that it doesn't splash. Do not stir. Bring to the boil and reduce to a simmer. Simmer for 5 minutes until the sugar is dissolved. Do not stir at any stage.
Halve the apricots and remove stones that are easy to lift.
Lower the fruit into the syrup and bring to the boil, then simmer until tender. Keep testing, as the size and sugar content of the fruit affects cooking time. Generally around 5 minutes is good. Remember it will continue to cook as it cools.
Carefully place jars on wooden board or folded tea towel.
Spoon the fruit into hot sterile jars up to the shoulders. Pour in syrup until it just overflows. Run a clean cutlery knife around the inside of each jar to release big air bubbles. Wipe the jar necks before applying the seal. Firmly screw on the bands.
Once the domes have sucked inward, you can remove screw bands and store for your next bottling adventure. Use a bottle opener to open.
(Any leftover syrup works for cordial so an extra jar, hot and sterile, is useful to have on hand.)
- Sunday Star Times
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