Brandied Apricots

Jul
8

Yeah, I’m still on my apricot kick here. But! I see no reason this recipe wouldn’t work with various fruits such as peaches, pears, and apples, and probably others as well. I’ll be trying this out with other things because I loved how this came out. I had to do some experimenting to get it right. Luckily, I had plenty of apricots and a whole bottle of brandy.


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How to make Brandied Apricots:

10 cups halved apricots
6 cups water
3 cups sugar
1/4 cup lemon juice
1 cup brandy

Halve apricots and remove pits. (No need to peel the apricots. LOVE THAT IN A RECIPE.) Combine sugar and water in a large pot. Add fruit and bring to a boil, stirring constantly until the sugar is dissolved.





Reduce heat and cook for about 10 minutes, turning the fruit gently. Add lemon juice then, using a slotted spoon, place apricots in four pint jars, filling to 2/3 to 3/4 capacity. Add 1/4 cup brandy to each jar, then fill remaining space (to within 1/4 inch of the rim) with the sugar water. Check for air pockets.





Process 15 minutes in a hot water bath. (See my hot water bath canning instructions.)

You don’t have to can this, by the way. You can cut the recipe down to whatever amount you need for your use, store it in the fridge for a few days (to let the brandy really soak into the fruit), then serve. One pint will serve four, scooped over vanilla ice cream, and it’s divine. It’s perfect for dinner parties, holidays, or just because!

See this recipe at Farm Bell Recipes and save it to your recipe box.


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Comments

  1. Princess THE 1 AND ONLY THAT'S RIGHT THE 1 AND ONLY says:

    YEAH FIRST TOO COMMENT :rockon: WO HO :shimmy:

    o yeah your stuff looked good too :fan:

  2. Sarita Leone says:

    Great photos! We make something similar with peaches and it is wonderful.

    Ah, the joys of summertime…

  3. Carolyn A. says:

    Suzanne, love it when you show step by step instructions for your recipes. Also, thanks for your Dates to Remember section that tells me Autumn is not far off. Can’t wait for that. xxoo :clock:

  4. Kathryn says:

    That does look good! Thank you. I’m thinking that this would be wonderful with pork loin, if I warmed it and chopped the apricots. Thank you again! Maybe add some chopped walnuts, some currants, some whatever else I have. I really, really need to find some apricots!

  5. jane says:

    Thanks for this. I love to do canning. I loved your pumpkin butter. One of my favorites in the winter is a spiced cranberry jam I make – heavenly. Is your apple butter recipe on your site?

  6. jane says:

    65 – High 87!!!!! I am in the heart of Texas and let me tell you it is in the 70s in the am and by noon 95-100 – Hot!!!!

  7. Suzanne McMinn says:

    I make apple butter, but I haven’t done the recipe here yet! I will. :smile:

  8. jane says:

    Apricot Pepper Jelly – I love this over cream cheese and use crackers. I also make pepper jelly too and it is a great gift.

    1/2 c. fresh jalapeno peppers, stemmed and seeded, cut up
    1 1/2 c. dried apricots, chopped
    1 large red bell pepper, stemmed and seeded, cut up
    2 c. apple cider vinegar
    6 c. sugar
    1 ( 3oz) pkg, liquid pectin
    4 drops of red food coloring, optional (I dont use)

    Put jalapenos, red bell pepper and vinegar in a blender or food processor. puree or pulse until coarsely ground with some small chuncks remaining. combine apricots, sugar and pepper/vinegar mixture in a large sauce pan (at least a 6 quart pan). Bring to a boil, boil rapidly for 5 min. remove from heat; skim off any foam that forms. allow mixture to cool for 2 min. mix in pectin and food coloring if desired. pour into sterilized jars, seal and process in water bath for 10 min. Makes 7 half pint jars.

    I make this at the holidays and give with crackers and cream cheese. Great to take to parties. Not sure how you can use fresh apricots or dry them first. But this is good!!

  9. Shari C says:

    Oh, that looks sooooo good! Having it over ice cream sounds just wonderful to me. Thanks for always including the recipes.

  10. Debbie in Memphis says:

    It looks YUMMY! I can’t wait to try it.

  11. Amy Addison says:

    “just because” is always a GREAT reason to eat good food.

  12. Crystal B. says:

    Looks delicious. :)

  13. happyathome says:

    There is nothing like it over vanilla ice cream, yum! I am in the process of picking lots of raspberries and blueberries right now, canning is in my immediate future!
    http://lifeislikechampagne.blogspot.com/

  14. Donna says:

    I admire all of you canners! My husband was just commenting on my “too many bread pans”. I said “I need them”. He said “yeah, right, like you make alot of bread around here”…Maybe I am more of a “quick and easy” cook. LOL I seem to not like to do things that take time, or have alot of steps. But, I am making my homemade yogurt weekly, and I do mean homemade, NOT in the little yogurt maker I have. Oh, well, I got in spurts – sometimes doing all that…sometimes too lazy too.
    Princess is a character. She is so cute!

  15. Donna says:

    That should be “go in spurts”…anyway, I forgot to comment that it does look YUMMY!

  16. Shirley says:

    Those look great! I’m trying to find some peaches to make preserves here in my area. But I’m not having too much luck.

  17. Brandy says:

    I’m not an apricot fan, but that looks good over ice cream. Any apple recipes you want to share? *G*

  18. Egghead says:

    I love apricots but haven’t had any for years. I think I will start searching the farms and make this. Looks yummy! :yes:

  19. Estella says:

    The apricots look sooo good!

  20. Susan says:

    I’m drooling just looking at the photos!

  21. catslady says:

    So, Princess, did you cook the pizza dough men?

    Apricots look wonderful but I’m too lazy.

  22. wkf says:

    I have made brandied pears also very good. That apricot pepper jelly recipe looks good. :flying:

  23. rebecca says:

    That looks reallllllly good!

  24. JeannieL says:

    I just planted 2 apricot trees and 2 nectarine trees… something tells me I will revisit this recipe next spring!

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