apricot preserves

I saw some apricots from Turkey at NTUC Fairprice Finest. They were selling for S$3.60 per 100 grams and I bought 500 grams worth to make apricot preserves.

A famous cake, Sachertorte, uses apricot preserves to coat the entire cake. I am thinking to make this cake. The original recipe is of course not available, since it is a closely guarded secret of Hotel Sacher. I found quite a number of ‘close-to-original’ recipes and will be trying one of those.

For the apricot preserves, I followed the instructions from Justhungry.

Apricot preserves (adapted from Justhungry)

  • 500 grams apricots, washed, pitted and halved
  • 120 grams granulated vanilla sugar
  • 30ml water
  • 1 tbsp freshly squeezed lemon juice
  1. In a medium sized, stainless steel pot, pour in vanilla sugar and water. Heat over a medium fire.
  2. Swirl the pot occasionally as the sugar melts. Once the sugar is all melted and the syrup becomes slightly thick, add in half of the washed apricots. Stir well with a wooden spoon.
  3. Simmer the apricots over a low fire, stirring occasionally to prevent burning.
  4. While the apricots are simmering, sterilise a large 1 litre canning jar and its lid by immersing both (separated) in a big pot of boiling water for 10 minutes. Remove just before using after apricot preserves are done with a pair of clean tongs. Take care not to touch the rim and lid.
  5. When apricots are almost falling apart, add in remaining apricots and lemon juice and stir well to combine.
  6. Stir occasionally for the first 30 minutes. After 30 minutes, start stirring more often. Should any part of the fruits get burnt and stuck at the bottom of the pot, pour out all the apricots, wash the pot before returning the apricots to the pot and cooking again. If you have 2 pots that will be good. For me, I had only one pot and had to pour out all then wash the pot and pour back in again.
  7. Cook until the 2nd batch of apricots are almost falling apart. If you like the preserves slightly thicker, cook a bit longer.
  8. Ladle the boiling hot preserves into the sterilised jar up to the brim and screw on the lid tightly. Do not wipe the rim before screwing on the lid. Leave the jar until the hot air inside contracts and you hear a ‘ping’ sound from the lid. Clean the cooled jar of preserves with a damp cloth before storing in a cool dry place.

I like preseves with a bit of fruit inside so I didn’t cook the 2nd batch very long. This entire process took about 2 hours. For better instructions, please visit Ms. Maki’s blog, linked above.


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