Apricot Pie Filling

Marie Overton
Jun 10
3 min read

Canned apricot pie filling offers a unique twist for desserts. It creates a delightful pie with a hint of tartness in the sweetness. The pecans truly elevate the filling for me, making it irresistible. I could easily enjoy it straight from the jar with a spoon. I have a Make ahead PIE CRUST recipe that, when paired with this homemade filling, makes preparing an apricot pie incredibly easy.

Canned pie filling is good for making crisp, cobbler, and topping pancakes, waffles, and ice cream.

Preparation to Make apricot Pie Filling:

This recipe makes 7 quarts of apricot pie filling.

Fill your boiling water bath canner until the water will be 1-2 inches above your jars and place it on medium heat to warm up. I want it warm, but I do not want it to boil yet.

A colander filled with orange apricots under running water in a kitchen sink. The scene conveys freshness and cleanliness.

Wash, peel, pit and slice 20 cups of apricots. (The peeling is optional but the texture is better without the skins.)

Hands halving an apricot over a glass bowl on a speckled countertop. A colander of whole apricots sits nearby.

Slice into 1/2 inch wedges. Place in saltwater (1 gallon water + 1/4 cup salt) to prevent browning.

Hand stirring water in a metal bowl, next to a colander filled with ripe apricots on a speckled countertop.

Bring a pot of water to a boil. While it is beginning to boil, combine in a different pan 5 cups of brown sugar, 1 cup minus 1 tablespoon (15 tablespoons) of Clear Jel, and 1 1/4 teaspoon of cinnamon.

Hands mix flour and brown sugar in a metal bowl with a wooden spoon. A hand holds a spice jar over a speckled countertop.

Mix the dry ingredients well. Add 3 3/4 cups cold water and cook until it is thick.

Hand pouring liquid into a pot on a stove, stirring with a wooden spoon. A metal lid with caution text is beside the pot.

Next, add 1 1/4 cups of lemon juice.

By this point, the water should be boiling and you will want to drain your apricot slices.

A hand stirs dark liquid in a pot beside another pot with sliced peaches. The scene is on a stovetop with a metal finish.

When your sauce mixture comes to a boil add the apricot to the boiling water and set your timer for 1 minute.

Hands stirring bright orange peaches in a large pot on a dark speckled countertop. The scene suggests cooking or preserving fruit.

After the timer goes off remove the apricot from the water and gently fold them into your sauce. Continue to cook for 3 minutes.

A pot of cooked apricots with a wooden spoon. A hand holds a bowl of pecans above, text reads "1 1/4 cup Pecans." Stone countertop background.

Remove from heat and add 1 1/4 cup of coarsely chopped pecans. If you put this in before you cook it, they will get too soft.

Canning apricot Pie Filling:

Ladle pouring orange jam into jars on a speckled countertop. Four empty jars are visible beside a pot of jam. Hands are steadying the ladle.

Using a jar funnel, fill your jars leaving 1 inch of headspace.

Remove any air bubbles. I like to use wooden chopsticks for this.

Wipe off the rim of the jar with a clean damp cloth. Without touching the underside, place the lids on the jars and tighten them until they are fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Place the filled jars into the boiling water bath canner. Make sure the water is 1-2 inches above the top of the jars. Bring the water to a rolling boil then start a timer for 30 minutes if you are at sea level. If you need to know how altitude affects the amount of time you process your jars check out my canning basics video/post.

Chalkboard sign on a counter lists water bath times by altitude. Canned jars and burlap in the background. Cozy and informative setting.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Four jars of canned peaches on a kitchen counter. A person uses tongs to lift one jar. The setting is a kitchen with a stove in the background.

At the end of the cooling time, carefully remove the jars from the water bath and place them on a heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Jars of apricot pie filling on a counter with fresh apricots and pecans. The setting is a kitchen, creating a rustic, homemade vibe.

After 24 hours, check to be sure that the lids have been sealed down. The lids will suck down if they are properly sealed. If you have any that do not seal, place them in the refrigerator and use them within the next week. Label your jars with the contents and date preserved. Store sealed jars in a clean, cool, dark place.

Home canned foods are good for 1-3 years. After that, the nutritional value begins to decrease.