Traditional Whole-Apricot Preserve
A classic whole-apricot preserve with a clear, fragrant syrup and tender fruit. It is ideal for serving with toast, spooning over yoghurt, or keeping as a summer pantry treat.
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Servings: 4 | Prep: 30 min | Cook: 50 min | Total: 80 min
Tags: apricot, pantry, preserve, summer, sweet, traditional
Ingredients
- 1000.0 g small firm apricots (choose ripe but not soft fruit, ideally evenly sized)
- 900.0 g granulated sugar (helps create a clear syrup and preserve the fruit)
- 500.0 ml water (for the syrup)
- 2.0 tbsp lemon juice (freshly squeezed)
- 12.0 whole apricot kernels or blanched almonds (optional, for a traditional garnish and subtle almond aroma)
Instructions
- Wash the apricots gently in cool water, drain them well, and prick each fruit 3 to 4 times with a skewer so the syrup can penetrate without splitting the skins too much.
- Place the sugar, water, and lemon juice in a wide pan and heat over low heat for 8 to 10 minutes, stirring gently just until the sugar fully dissolves and the liquid looks clear rather than cloudy.
- Raise the heat to medium and bring the syrup to a steady simmer for 4 to 5 minutes, skimming off any foam so the finished preserve stays bright and clear.
- Lower the heat to low, add the whole apricots in a single layer as much as possible, and poach them gently for 10 to 12 minutes, turning them carefully once or twice until the fruit looks slightly translucent but still holds its shape.
- Turn off the heat and leave the apricots to cool in the syrup for 20 minutes so they absorb flavour evenly and the skins settle without bursting.
- Return the pan to medium-low heat and simmer the preserve gently for 12 to 15 minutes, skimming any new foam and seasoning the syrup balance with a small extra squeeze of lemon juice if it tastes overly sweet or flat.
- Add the optional kernels or blanched almonds during the last 2 minutes of cooking, then continue simmering until the syrup thickens lightly and falls from a spoon in a slightly heavier sheet rather than like water.
- Remove the preserve from the heat and let it stand for 5 minutes, then spoon the apricots and clear syrup into hot sterilised jars, making sure the fruit is submerged, and seal while still hot.
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