How to Make Balsamic Pickled Apricots; Canning

My family tends to enjoy the sweet side of canning a little more so when a friend shared this recipe for balsamic pickled apricots with me I have to admit I was a little skeptical. I still wouldn’t just eat these straight out of a jar but on a baguette, it is very tasty. If you are a fan of balsamic vinegar, you will love these. The vinegar is the base flavor with the sweetness of the grape juice and apricots mellowing the taste and adding to the flavor.

Supplies

Ingredients:

Makes: 5 half-pints

• 1 Cup White or Dark Balsamic Vinegar

• ½ Cup 100% Juice (Grape)

• ½ Cup Honey

• ½ Cup Water

• 2 3-inch sticks of Cinnamon

• 6 Whole Cloves

• 2 pounds Ripe Apricots

Preparation:

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

Make the Balsamic Pickled Apricots Syrup:

Make the sauce

In a medium stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, juice, honey, water, cinnamon, and cloves. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.

Quarter the apricots

Cut each apricot in half and remove the pit. Cut each half in half again to make apricot quarters. Pack apricots into hot half-pint canning jars, leaving a ½ inch headspace.

Pour syrup through a strainer

Using a jar funnel, pour hot syrup through a strainer over apricots, and leave ½ inch of headspace. Wipe jar rims; adjust lids and screw bands finger-tip tight.

Process the Jars of Pickled Apricots:

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 10 minutes. Adjusting processing time for your altitude.

If you are unsure how to use a water bath canner, check out our canning basics video.

Balsamic Pickled Apricots

Once the jars are done processing turn off the heat and remove the cover. Remove the jars from the water bath and place them spaced out on a towel on the counter. Cool 12 to 24 hours. Check seals. Label and store jars.

ALTERNATIVE: Balsamic Pickled Plums

Plums can be given the same treatment as the apricots in this recipe.