How to Preserve Apricots in Jars - Low-Sugar

Name: How to Preserve Apricots in Jars - Low-Sugar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 several jars
Ingredients: apricots; large jars; sugar; water

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4.4

66 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 several jars
Calories
121 kcal
Course
Condiments
Cuisine
German, American

How to Preserve Apricots in Jars - Low-Sugar

Freya Patterson

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This recipe shows how to preserve apricots in jars using a low-sugar method. Halved and pitted apricots are packed into sterilized jars, combined with a small amount of sugar and water, then sealed and processed by water bath canning. The result is a jarred apricot preserve that retains the fruit’s natural flavor with minimal added sweetness, ideal for extending apricot freshness without heavy syrup.

Description

How to Preserve Apricots in Jars - Low-Sugar guides you through sterilizing jars and lids, preparing apricots by halving and removing stones, and placing the fruit upright in prepared jars. Adding just two tablespoons of sugar per jar along with water helps to gently sweeten and preserve the apricots while maintaining their natural taste.

The method includes a water bath canning process to ensure safe preservation, either using a canner or a large pot lined with a kitchen cloth. Lukewarm water is used to immerse roughly two-thirds of the jars’ height, helping the fruit and liquid inside the jars remain cold during processing. This approach results in preserved apricots that are lightly sweetened and suitable for enjoying throughout the year.

This low-sugar preservation is suitable for those seeking to reduce added sugars while still canning fruit at home. The preserved apricots can be used later in desserts, breakfasts, or as a snack on their own.

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Ingredients

Servings

apricots as many as you have
large jars about 800 ml/ 27 oz capacity
sugar 2 tablespoons for each jar
water

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Instructions

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Sterilize the jars:

To prepare the jars, preheat the oven to 130 degrees Celsius/ 275 degrees Fahrenheit.
Sterilize: Wash the jars and the lids very thoroughly. Place the jars on a baking tray and sterilize them in the oven for 20 minutes.
Cook the lids in boiling water for a few minutes. Leave to cool slightly; the apricots and the water will be cold when added to the jars.

Apricots:

Prepare apricots: In the meantime, clean, halve and stone the apricots.
Fill jars: Place apricots in the jars with the bulge facing up. Add two tablespoons of sugar to each jar and fill with water. Put the lid on.

Can the apricots:

Can in canner if you have one.
If you don't have a canner: Take a large pot, large enough to hold your jars without them touching each other. Place a clean, folded kitchen cloth on the bottom of the pot.
Arrange the jars on top. Fill the pot with lukewarm water; about ⅔ of the jars should be immersed in water. Don't be tempted to fill the pot with hot water, or the jars, which are filled with cold water, might shatter.
Can: Bring the water to a boil, then cook for 20 minutes. Take them out of the water immediately (Caution HOT) and place them on a baking tray, for instance.
Cover them tightly with a blanket or several thick kitchen cloths and leave them to cool slowly until the next day.
Store: They will keep in the cool cellar or pantry for at least 6 months. I still have cherries and gooseberries I made last year, and they are still good.