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Bottling Apricots

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Apricots and preserving liquid (the liquid can be water, fruit juice or sugar syrup)

  • Various Sugar Quantity in Syrup

  • Light syrup: one part sugar, four parts water

  • Medium syrup: one part sugar to two parts water

  • Heavy syrup: equal parts sugar and water.

  • I make this syrup up in a plastic jug. For a heavy syrup half fill the jug with sugar, add enough boiling water to dissolve the sugar, then fill the remainder of the jug with cold water. The syrup is then ready to use.


  • 1.

    Halve the washed apricots and remove the stones.

  • 2.

    Place rings on clean preserving jars.

  • 3.

    Choose and make the selected preserving syrup.

  • 4.

    Layer the halves, skin side up, neatly and firmly in bottles.

  • 5.

    Pour the selected preserving liquid over the apricots right to the brim.

  • 6.

    Place lids on jars and secure with clips, or if using screw top jars, screw lids down not too tight.

  • 7.

    Place in preserving outfit and barely cover the jars with cool water.

  • 8.

    Bring to 95°C, making sure that this takes at least an hour.

  • 9.

    Hold at this temperature for ½ hour for jars containing up to

  • 10.

    10 cups of product (an extra 10 minutes for larger bottles).

  • 11.

    Remove from preserver and place on a wooden board. If using screw top jars, screw lid on tightly now.

  • 12.

    Leave to stand for 24 hours.

  • 13.

    Remove clips (if used). Check that lids are concave.

  • 14.

    Store in a cool, dark place.

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