How to Preserve Apricots in Jars - Low-Sugar

4.43 from 33 votes

This is the easiest, most straightforward way of preserving apricots. Not to mention it is very low-sugar.

Prep Time20

Cook Time20

Total Time40

Course: Preserves/Canning Recipes

Cuisine: American, German

Servings: several jars

Calories: 121kcal

Author: Adina

To prepare the jars, preheat the oven to 130 degrees Celsius/ 275 degrees Fahrenheit.
Sterilize: Wash the jars and the lids very thoroughly. Place the jars on a baking tray and sterilize them in the oven for 20 minutes.
Cook the lids in boiling water for a few minutes. Leave to cool slightly; the apricots and the water will be cold when added to the jars.

Prepare apricots: In the meantime, clean, halve and stone the apricots.
Fill jars: Place apricots in the jars with the bulge facing up. Add two tablespoons of sugar to each jar and fill with water. Put the lid on.

Can in canner if you have one.
If you don't have a canner: Take a large pot, large enough to hold your jars without them touching each other. Place a clean, folded kitchen cloth on the bottom of the pot.
Arrange the jars on top. Fill the pot with lukewarm water; about ⅔ of the jars should be immersed in water. Don't be tempted to fill the pot with hot water, or the jars, which are filled with cold water, might shatter.
Can: Bring the water to a boil, then cook for 20 minutes. Take them out of the water immediately (Caution HOT) and place them on a baking tray, for instance.
Cover them tightly with a blanket or several thick kitchen cloths and leave them to cool slowly until the next day.
Store: They will keep in the cool cellar or pantry for at least 6 months. I still have cherries and gooseberries I made last year, and they are still good.