How to Make Apricot Preserves; Canning

Marie Overton
Jul 20, 2021
2 min read

Updated: Jul 2

This apricot preserve makes for a great topping for pancakes, waffles, ice cream, and any number of other syrup-worthy items.

Makes: 3-4 half-pint jars

5 Cups Halved, Peeled, and Pitted Apricots
4 Cups Sugar
¼ Cup Lemon Juice
1/2 Tsp Butter (Optional)

Preparation to Make Homemade Apricot Preserves:

Prepare your boiling water bath canner by filling it about halfway full with water and place it on the stove on medium heat.

Orange apricots in a metal colander being rinsed under running water, in a kitchen sink. The apricots look fresh and clean.

Wash and cut apricots in half lengthwise; remove the pits. Measure 5 cups of apricot halves.

Rest the Apricots:

Hands mixing sugar with apricots in a metal pot on a speckled countertop. A glass bowl and metal bowl are nearby.

Combine the apricots, lemon juice, and sugar in a large pot. Gently stir until the apricots are coated in sugar. Cover and let stand for 4 to 6 hours.

Cook the Apricots:

Add the optional butter to reduce foam. Bring the mixture to a boil, stirring until the sugar dissolves. Cook rapidly over high heat to the gelling point of (220 Degrees Fahrenheit), stirring constantly. (Reduce the gelling point by 2 degrees for every 1,000 feet above sea level.) Remove from heat. Skim off foam if necessary.

a nice big jam pot with a long clip-on thermometer works well for this step and helps to make sure you don’t get popped with boiling apricot syrup.

The large pot featured here is a nice big one that will work perfectly even if you double your batches.

Fill Your Jars with Apricot Preserves:

Person ladles amber liquid into jars on a speckled countertop. Background shows a kitchen sink. Shirt reads "Marie."

Using a jar funnel, ladle the hot apricot preserves into hot half pint jars, leaving ½ -inch headspace. After filling your jars, wipe the rims with a clean cloth and secure the lids until finger tip 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.)

Process the Jars of Apricot Preserves:

Place the filled jars into the boiling water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner, and bring water to a rolling boil. Process half-pint jars for 15 minutes. Adjusting processing time for your altitude.

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

Hand using tongs to lift one of five sealed jars of red preserves on a woven mat, set on a granite countertop in a kitchen.

Remove the jars from the water bath and place them spaced out on a heat-resistant surface about 1-2 inches apart so they can cool a little faster. Allow them to sit undisturbed for 24 hours so that they can get a nice seal. you know they are sealed if the little "button" in the center of the lid is depressed down.

Jars of orange jam stacked on a woven mat with fresh apricots, a metal spoon, and burlap in the background on a marble surface.

Remove the rings and wash off the outside with hot, soapy water. Place the sealed jars in a cool, dry, dark area and use them within the next 3 years. After that, the nutritional value begins to decrease.