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Brandied Apricots

Posted By Suzanne McMinn On April 5, 2011 @ 2:23 pm In All Recipes,Boiling Water Bath,BWB Fruits,Canning,Preserving | No Comments

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. BWB 15 minutes.


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