Today we are spending a full day preserving in the homestead kitchen with the focus on preserving apricots. We are water bath canning 4 recipes including Rosemary Apricot Jam, Jalapeño Apricot Jam, Chili Apricot BBQ Sauce, and Apricot Habanero Hot Sauce. We are also making an Apricot Shrub.
Rosemary Apricot Jam
2 lbs apricots, diced
1 1/2 cups sugar
3 tbsp fresh rosemary, chopped
Mix together the apricots, rosemary, and sugar and let macerate at least an hour or overnight. Add mixture to a pot and bring to a boil stirring frequently. Reduce heat to medium and cook for another 15 minutes or until your jam is glossy and thickened to your liking. Fill jars to 1/4 inch head space and process in water bath canner for 10 minutes, adjusting as needed for elevation.
Jalapeno Apricot Jam
2 lbs apricots, diced
1 1/2 cups sugar
2 jalapeños, diced
Mix together the apricots, jalapeños, and sugar and let macerate at least an hour or overnight. Add mixture to a pot and bring to a boil stirring frequently. Reduce heat to medium and cook for another 15 minutes or until your jam is glossy and thickened to your liking. Fill jars to 1/4 inch head space and process in water bath canner for 10 minutes, adjusting as needed for elevation.
Chili Apricot BBQ Sauce
This recipe is adapted from the book Naturally Sweet Food In Jars, linked below. The original recipe can be found here:
ediblephilly.ediblecommunitie...
My Adaptation:
4 lbs apricots, diced
1 small onion, diced
2 garlic cloves, minced
1 1/2 cups apple cider vinegar
1 cup honey
1 tbsp chili flakes
Combine all ingredients in a pot and bring to a boil, then reduce to a simmer for 20 minutes or until the desired consistency has been reached. Blend with an immersion blender. Fill jars to 1/2 inch head space and process in water bath canner for 15 minutes, adjusting as needed for elevation.
Apricot Habanero Hot Sauce
1 1/2 lbs apricots, diced
1 cup apple cider vinegar
1/4 cup honey
1 small onion, diced
1/2 bell pepper, diced
3 habaneros, diced
2 garlic cloves, minced
2 tbsp lemon juice
2 tsp sea salt
Bring all ingredients to a boil in a pot, then reduce to a simmer for 15-20 minutes. Blend with an immersion blender. Fill jars to 1/2 inch head space and process in water bath canner for 15 minutes, adjusting as needed for elevation.
Apricot Shrub
2 cups apricots, halved
1/2 cup sugar
1 1/2 cups apple cider vinegar
Mix together all ingredients in a quart jar. Let sit at room temperature for at least 3 days. Strain off the fruit and store shrub in the fridge. Use in mocktails or cocktails. I like about an ounce in a glass of sparkling water.
For Jars Canning Lids:
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Naturally Sweet Food In Jars Cookbook:
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23 Qt Presto Pressure Canner:
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Water Bath Canner:
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Stainless Steel Wide Mouth Canning Funnels:
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Ball Jar Lifter:
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The All New Ball Book of Canning and Preserving:
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Ball Complete Book of Home Preserving:
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Please note that the above links are affiliate links. At no additional cost to you, I earn a small commission. Your support is greatly appreciated!
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Abbey
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