Apricot Preserves - Small Batch Recipe
Beth LeeApricot Preserves are easy to make and capture the magic of summer fruit. The thyme and vanilla add a subtle layer of flavor to enhance the already fantastic apricot goodness. Pop a jar in the freezer so you can enjoy the summer flavors in the cold of winter.
Ingredients
- 2 lbs apricots pitted and coarsely chopped
- ¾ cup sugar
- Zest of ½ a lemon
- Juice of ½ a lemon
- 2 -3 thyme sprigs
- ½ vanilla pod or ½ teaspoon of vanilla
Instructions
Prepare fruit
- Combine the apricots, sugar, lemon zest, lemon juice, and thyme in a medium-sized bowl.
- Mix well and let it sit for a few hours or overnight in the refrigerator.
Cook the preserves
- After the fruit has macerated (soaked in the sugar mixture), put it in a heavy-bottomed pot and bring it to a boil on medium heat.
- Turn down heat to maintain a vigorous boil, stirring frequently.
- Foam will start appearing on the top of the mixture. Use a spoon to scoop it away into a small bowl. Don't discard it! Save it for your morning toast or mix it into some yogurt or top your ice cream. It's delicious!
- After about 10 minutes, you'll see the fruit breaking down, becoming glossy and leaving residue on the side of the pot. Those are signs you are nearly done cooking the preserves. To check, keep a plate in the freezer and when you think the jam is ready, pull the plate out and put a dab of jam on it. Put it back in the freezer for 1 minute. If it wrinkles or stays separated when you push it, it's ready. If it falls back on itself, continue to boil the jam a little longer. After you make preserves and jams a few times, you will know by the sound of the boiling, what the preserves look like, and how much the mixture has reduced that it's ready to be put in the jars.
- Once the mixture is ready to go, add the vanilla and mix well. Let it boil for another minute and then use your canning funnel or any funnel you have to ladle the preserves into clean, sterilized jars. Even when just refrigerating and/or freezing the preserves, you want to start with clean jars and lids. A pass through the dishwasher will do the trick.
Notes
- Buy the best apricots you can find. Check the farmers' markets and small farm stands. Don't be afraid to ask if they'll sell you a larger quantity of firsts or seconds for a discounted price per pound. But the preserves will be delicious no matter which apricots you use.
- If you like a more firm texture for your jam or preserves and usually use pectin, feel free to do so.
- Vanilla and thyme are lovely additions but just delicious apricots, sugar and lemon juice and zest will yield a wonderful result too!
- I have canned this jam and I've also just stored it in the refrigerator or freezer. Since this recipe is for a small batch, I haven't included canning instructions. For a great tutorial, see this strawberry key lime jam recipe from my friend Cheryl at Pook's Pantry!
Nutrition
Serving: 1tablespoonCalories: 28kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 66mgFiber: 1gSugar: 6gVitamin A: 487IUVitamin C: 3mgCalcium: 3mgIron: 1mg
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