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.
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.
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.
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.
Add the Booze: Pour the brandy directly into the jars over the fruit. Use 6 tablespoons (90 ml / 3 fl oz) per quart jar or 3 tablespoons (45 ml / 1.5 fl oz) per pint jar.
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.
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.
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.
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.
