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Deliciously Organic: Apricot Preserves

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Monday, May 31, 2010

Apricot Preserves


This weekend my friend and I loaded the kids in the car and drove out to a large self-pick farm. The farm was full of ripe blueberries, plums, apricots, blackberries, and peaches. The kids walked cheerfully through the blueberry bushes carrying little pint-sized containers and picked berries to their heart's content. Several times I looked back and saw my youngest grabbing large handfuls of berries and popping them in her mouth.  It's a memory I'll carry ingrained in my mind forever. I simply love seeing my kids out in the elements, picking fruits and vegetables, understanding where their food actually comes from. 


Sunday afternoon I gave my kids a large sack of apricots to half and pit while I washed and sterilized the jars. They turned on some Taylor Swift and we all sang at the top of our lungs (and shook our hips) as we got all the elements ready for our preserves. It took about an hour of singing and working together to fill the jars - a delightful kid-friendly project for a sunny afternoon. If you don't have kids you could invite a few friends over and have a preserve-making party. Break out some wine, turn up the music and enjoy creating wholesome little jars of goodness.

Apricot Preserves
These preserves are made with honey instead of the traditional white sugar or corn syrup.  A light colored honey such as a clover honey works best in this recipe.
Makes about 4 cups

4 8-ounce jars with lids
1 cup honey
1/4 cup water
2 pounds apricots, halved and pits removed
4 pits, crushed and wrapped in a piece of cheesecloth
1 tablespoon lemon juice

Preheat oven to 230°F and adjust rack to middle position.  Wash jars and lids with soap and water and place them on a large baking sheet.  Place jars and lids in the oven.  Bake for 10 minutes until jars and lids are completely dry.  Carefully remove from the oven and set aside.

Heat honey and water to a boil in a large non-reactive pot (such as enameled cast iron, or stainless steel).  When mixture comes to a boil add half of the apricots and pits wrapped in cheesecloth. Simmer mixture until the apricots just begin to soften. Stir in the remaining apricots. Simmer for an additional 30 minutes until all of apricots have softened and are falling apart. Stir in lemon juice, remove the pits wrapped in cheesecloth, and remove from the heat. Spoon hot preserves into jars and seal tightly with lids. Cool to room temperature and store in a cool, dark place. Once a jar of preserves has been opened, store it in the refrigerator.

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8 Comments:

Blogger Maria said...

I love that you used honey. Apricot preserves are always so good on whole wheat toast.

June 1, 2010 at 8:34 AM  
Blogger Molly Chester said...

Cool! Sounds like fun, and looks like deliciousness.

One question - how do you seal your lid? Do you have to do anything special to extend shelf-life?

Thanks Carrie!

Molly

June 1, 2010 at 12:37 PM  
Anonymous allison [a for aubergine] said...

So sweet! I love this post.

June 1, 2010 at 3:19 PM  
Blogger Amanda @ easypeasyorganic said...

Love the use of honey, I've never tried that! Know where apricot jam is the yummiest? On hot buttered corn bread. Give it a go :)

June 3, 2010 at 3:52 AM  
Blogger Amanda @ easypeasyorganic said...

Oh, and I'm so happy to have discovered your site! I think we've got similar interests ... and I really connected with how you came to organic through health reasons. I'll definitely be following along :)

June 3, 2010 at 3:55 AM  
Blogger Deliciously Organic said...

Molly: If you screw the lid on tight right after the hot preserves are poured in, it should seal. It did for me. :)

June 4, 2010 at 11:52 AM  
Blogger Deliciously Organic said...

Amanda: I'm glad to have found your site too! We do have a lot in common!

June 4, 2010 at 11:53 AM  
Anonymous Lynnette said...

I bought apricots this week at the market so that I can make your preserves!!

June 8, 2010 at 10:49 AM  

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