Apricots

Its apricot season, the earliest fruiting tree and there are a lot of apricots on your tree. Extension agent, Amanda Christensen shared a few recipe's with us, so you wont have to waist any of that delicious fruit! Check the Related links and stories for more information on Apricots and what else you can do with them.

Canned Apricots

2 to 2 ½ pounds apricots per quart Ball Fruit-Fresh Produce Protector Sugar Water

Raw Pack: Wash apricots. Cut in half and pit; do not peel. Treat with Fruit-Fresh to prevent darkening. Make a light or medium syrup; keep syrup hot. Drain apricots. Pack apricots, cavity side down, into hot jars, leaving ½ -inch head space. Ladle hot syrup over apricots, leaving ½-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 25 minutes, quarts 30 minutes, in a boiling-water caner.

Hot Pack: Wash and blanch apricots; remove peel. Cut in half and pit. Treat with Fruit-Fresh to prevent darkening. Make a light or medium syrup. Drain apricots. Cook apricots in syrup one layer at a time until hot throughout. Pack hot apricots, cavity side down, into hot jars, leaving ½-inch head space. Ladle hot syrup over apricots, leaving ½-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 20 minutes, quarts 25 minutes, in a boiling-water caner.

Note: If fruit is harvested before fully ripe, pits must be removed. Apricots may be canned with or without the peel.

Apricot Butter

Yield: about 3 pints 2 pounds apricots (about 24 medium) 3 cups sugar 2 tablespoons lemon juice

To Prepare Pulp: Wash and blanch apricots. Put apricots in cold water. Peel, halve and pit apricots. Combine apricots and ½ cup water in a large sauce pot. Simmer until apricots are soft. Puree using a food processor or food mill, being careful not to liquefy. Measure 1 ½ quarts apricot pulp.

To Make Butter: Combine apricot pulp and sugar in a large sauce pot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Add lemon juice. Ladle hot butter into hot jars, leaving ¼-inch head space. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water caner.

Apricot Preserves

Yield: about 4 half-pints 5 cups halved, pitted, peeled apricots (about 2 pounds) 4 cups sugar ¼ cup lemon juice

Combine apricots, sugar and lemon juice in a large sauce pot. Cover and let stand 4 to 5 hours in a cool place. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving ¼ -inch head space. Adjust two-piece caps. Process 15 minutes in a boiling-water caner.

Freezing Apricots

Select fully-ripe fruit and handle carefully to avoid bruising. Wash fruit; drain. Peel, pit and slice fruit. Treat with Fruit-Fresh to prevent darkening. Prepare using one of the following methods:

Sugar Pack: Combine 2/3 cup sugar and 2 teaspoons Fruit-Fresh; set aside. Measure 1 quart sliced fruit; sprinkle with sugar mixture. Gently toss to coat fruit with sugar. Allow fruit to stand until sugar dissolves, about 10 minutes. Pack sliced fruit and syrup into plastic freezer jars or plastic freezer containers, leaving ½-inch head space. Seal, label and freeze.

Syrup Pack: Prepare a heavy syrup. Add 4 teaspoons Fruit-Fresh to each quart of syrup. Ladle ½ cup syrup into plastic freezer jars or plastic freezer containers. Fill container with sliced fruit, gently shaking to pack fruit, leaving ½-inch head space. Add more syrup if needed, leaving ½-inch head space. Seal, label and freeze.

Pureè: Combine 2 cups sliced fruit, 2 tablespoons sugar and 1 ½ teaspoons Fruit-Fresh. Place mixture in a food processor and pureè. Pack pureè into plastic freezer jars or plastic freezer containers, leaving ½-inch head space. Place a piece of freezer wrap over the top of pureè to prevent discoloration. Seal, label and freeze.

Dehydrating Apricots

Choose any firm, ripe apricot with a deep-yellow to orange color. Wash, cut in half and remove pits/ Pre-treat with Fruit-Fresh by dipping, if desired. Dry at 130° to 135° F until pliable with no moisture pockets. Use as a snack, in meat dishes, salads or baked goods. Water content 85%.

Apricot Fruit Leather

Wash fruit; cut away blemished areas; peel, if necessary; remove pits or seeds. Puree fruit in a blender until smooth. If too thick add a little water or fruit juice. Add 1 tablespoon honey or corn syrup if fruit is too tart, if desired. Spices or flavorings may be added at this time. Spread puree evenly about 1/8 inch thick in the center to ¼ thick at the edges, on dehydrator trays. Dry at 135 degrees F until fruit puree feels pliable and leather like. Check center to be sure there are no sticky spots. Roll, jelly-roll style, while still warm; cut in pieces and seal securely in plastic wrap. Store fruit leather in home canning jars for long-term storage.