There’s something truly magical about capturing the fleeting sweetness of summer in a jar. These brandied apricots are the epitome of that magic—plump, sun-ripened fruit suspended in a sweet, boozy syrup. They’re a sophisticated treat perfect for spooning over vanilla ice cream, adding a kick to your favorite cocktail, or giving as a truly special homemade gift. Let’s bottle up some sunshine!
Ingredients
• 4 lbs / 1.8 kg firm, ripe apricots
• 4 cups / 800 g granulated sugar
• 4 cups / 950 ml water
• 1 to 1 1/4 cups / 240 to 300 ml brandy
Instructions
1. Prepare the Fruit: Gently wash the apricots. For this recipe to succeed, it’s crucial to use fruit that is firm and completely free of blemishes or soft spots.
2. Make the Syrup: In a large, heavy-bottomed pot, combine the sugar and water. Bring to a boil over medium-high heat, stirring until the sugar has completely dissolved.
3. Poach the Apricots: Carefully add the whole apricots to the boiling syrup. Reduce the heat and simmer for exactly 4 minutes. This brief time is just enough to heat them through without them becoming mushy.
4. Pack the Jars: Using a slotted spoon, gently remove the apricots from the syrup, being careful not to break the skins. Pack them snugly into clean, hot quart or pint jars, leaving about 1 inch of space at the top.
5. Add the Booze: Pour the brandy directly into the jars over the fruit. Use 6 tablespoons per quart jar or 3 tablespoons per pint jar.
6. Fill and Seal: Ladle the hot sugar syrup over the apricots, leaving ½ inch of headspace. Wipe the jar rims with a clean, damp cloth to ensure a good seal. Screw on the lids until fingertip-tight.
7. Process the Jars: Place the jars in a boiling-water canner, ensuring they are covered by at least 1-2 inches of water. Bring to a rolling boil and process for 15 minutes for pints or 20 minutes for quarts.
8. Cool and Store: Carefully remove the jars from the canner and let them cool undisturbed on a towel for 12-24 hours. Check the seals before storing in a cool, dark place.
Nutritional Information
• This is a decadent dessert preserve. Serving size and nutritional content will vary. Please be aware that this recipe is high in sugar and contains alcohol. It is a wonderful indulgence and a source of Vitamin A from the apricots.
Pro Tips
• Choose apricots that are firm to the touch but ripe and fragrant. Overripe fruit will turn to mush during the poaching and canning process.
• You don’t need a top-shelf brandy, but choose one you’d enjoy drinking. A mid-range VS or VSOP will impart a wonderful, smooth flavor.
• For a warm, spiced twist, add a split vanilla bean or a cinnamon stick to each jar along with the brandy before sealing.
• Let the sealed jars rest in a cool, dark place for at least 4 weeks before opening. This aging period is crucial for the flavors to meld and mature.
FAQ
Q: Is this brandied apricots recipe vegan friendly
A: Yes, this recipe is naturally vegan as it uses only plant-based ingredients: apricots, sugar, water, and brandy. To be absolutely certain, choose a brandy that is confirmed vegan, as a very small number of brands may use non-vegan fining agents in their production process.
Q: Can I make a non-alcoholic version of these preserved apricots
A: Absolutely. For a delicious non-alcoholic version, you can replace the brandy with an equal amount of apple juice, white grape juice, or a spiced tea infusion made with a cinnamon stick. The alcohol does act as a preservative, so ensure you follow the water-bath canning process carefully for safe, long-term storage.
Q: What are some vegetarian ways to serve brandied apricots
A: These brandied apricots are incredibly versatile in a vegetarian diet. Serve them warm over plant-based vanilla ice cream or coconut yogurt, chop them into a vegan scone or muffin batter, or use them as a sophisticated topping for oatmeal, pancakes, or a dairy-free cheesecake.
Q: How long do these homemade brandied apricots last
A: When properly processed and sealed using the boiling-water canning method, these brandied apricots will last for at least one year when stored in a cool, dark place like a pantry. For best flavor, allow them to mature for at least 4 weeks before opening.
