Makes approximately 3 quarts
• 4 lbs. firm, ripe apricots
• 4 cups sugar
• 4 cups water
• 1 generous cup brandy
1. Use only firm, blemish-free apricots for this recipe and follow it carefully.
2. Wash the apricots. Heat the water and sugar together in a large pot. When the sugar is completely dissolved and the syrup is boiling, add the apricots and simmer them for 4 minutes only. Remove them gently with a slotted spoon, being careful not to bruise them or break the skins.
3. Fit the apricots in clean, hot jars, Don’t crush them, but do fit them as closely as you can. Pour in 6 tablespoons of brandy to each quart jar or 3 to a pint jar. Fill the jars with the hot sugar syrup, leaving only ½ inch of headroom, wipe the rims, and screw down the lids. Process in a boiling-water bath for 15 to 20 minutes. Remove the jars and allow them to cool gradually.
