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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Halve the washed apricots and remove the stones.
Place rings on clean preserving jars.
Choose and make the selected preserving syrup.
Layer the halves, skin side up, neatly and firmly in bottles.
Pour the selected preserving liquid over the apricots right to the brim.
Place lids on jars and secure with clips, or if using screw top jars, screw lids down not too tight.
Place in preserving outfit and barely cover the jars with cool water.
Bring to 95°C, making sure that this takes at least an hour.
Hold at this temperature for ½ hour for jars containing up to
10 cups of product (an extra 10 minutes for larger bottles).
Remove from preserver and place on a wooden board. If using screw top jars, screw lid on tightly now.
Leave to stand for 24 hours.
Remove clips (if used). Check that lids are concave.
Store in a cool, dark place.
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