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Brandied Apricots

Posted By Suzanne McMinn On July 8, 2008 @ 5:05 am In Fruits,Home Canning,The Farmhouse Table | 27 Comments

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.



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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